Slow-roasted Chicken with Potatoes and Carrots

This is based on the following recipe:

http://www.nigella.com/recipes/view/slow-roasted-garlic-and-lemon-chicken-203

Ingredients:

1 chicken (approx. 2.25kg / 4½lbs) cut into 10 pieces

Four or five large carrots, peeled and cut into one-inch lengths
Four large Yukon gold potatoes, washed, eyes removed, cut into large bite-sized chunks
1 head of garlic (separated into unpeeled cloves) or garlic powder

1 handful fresh thyme, or a few sprigs of rosemary

3 tablespoons olive oil

⅔ cup white wine

black pepper, salt, onion powder, Trader Joe's 21 Seasoning Salute

Method:

Pre-heat the oven to 325ºF.

Put the potatoes, carrots, garlic cloves, and chicken pieces into a roasting pan and add the seasonings, olive oil and white wine.  Toss vegetables and chicken with your hands until evenly coated.  Spread the mixture out, making sure all the chicken pieces are on top of the veggies, skin side up.  Give the chicken an extra sprinkle of salt if you like.  Strew the sprigs of rosemary or thyme over the chicken.

Cover pan tightly with foil and put in the oven to cook at 325 degrees for 2 hours.

Remove the foil from the roasting pan, and turn up the oven to 400ºF. Cook the uncovered chicken for another 30-45 minutes, by which time the skin on the meat will have turned golden brown.

You can make some chicken gravy with the drippings if you like.

KEEWERD