ROAST CHICKEN WITH VEGETABLES

Time: 50 minutes, plus overnight marination

The marinade used here is also available as a standalone recipe: Passover Vinegar-Paprika Marinade.

Ingredients

• 1/4 cup (60 ml) kosher-for-Passover vinegar
• 1 teaspoon (5 ml) sweet paprika
• 1/4 teaspoon (1 ml) hot pepper flakes
• 1 head garlic, cloves peeled and crushed
• 2 teaspoons (10 ml) chopped fresh oregano (I used 1 teaspoon (5 ml) dried)
• 1/2 cup (120 ml) kosher-for-Passover vegetable or olive oil
• Salt and freshly ground black pepper to taste ( 1 teaspoon (5 ml) kosher salt & 1/2 teaspoon (2.5 ml) black pepper)
• 1 3-pound (1.36 kg) roasting chicken, cut up
• 2 large bell peppers, diced
• 3 large tomatoes, sliced
• 4 large potatoes, peeled and each cut into 6 large chunks.

Method

1. Combine the vinegar, paprika, hot pepper flakes, crushed garlic, and oregano in a small bowl. Whisk in the oil and season to taste with salt and pepper.
2. Pour the sauce over the chicken, rubbing the skin well. Cover with plastic wrap and refrigerate overnight.
3. When ready to roast, preheat the oven to 400 degrees (205°C). Grease a large baking pan. Add the peppers, then the tomatoes.
4. Place the chicken, bottom sides up, on top, pouring the marinade over it. Scatter the potatoes around the chicken.
5. Roast 20 minutes, then turn the chicken pieces over and continue roasting until the chicken is crispy on top, about 40 minutes more.