2-3 lbs bone-in chicken, use your favorite pieces
2 T olive oil
2 t ground garlic
1/2 t oregano
1/2 t marjoram
1/4 t pepper
1/8 t salt
1 sweet or yellow onion, cut into chunks
8 oz mushrooms, thickly sliced
2 carrots, peeled and cut into 1 inch pieces
5 banana peppers, sliced
3 garlic cloves, minced
1 T olive oil
1/2 cup white Italian wine
Spoon Mage™ Note:
The reason to set the chicken out is to make sure that the inside is done at the same time as the outside! If the chicken is cold inside, it may not be done when it is browned.
Chicken breasts cook faster than thighs. To make sure all of the pieces are done and juicy at the same time, place the breasts in the middle of the pan and surround them with slower cooking pieces.
If you do not use wine, go right ahead and add either chicken stock or water.
Preheat the oven to 375° F.
Set the chicken out for about 30 minutes so it comes to room temperature. Wipe with paper towels to clean.
Rub the chicken with the olive oil. Press the garlic, oregano, marjoram, pepper, and salt onto each piece.
Set the chicken aside while you prep the onions, mushrooms, carrots, and banana peppers, combining them inside a large bowl.
Toss the veggies with the minced garlic and 1 tablespoon olive oil and spread evenly in a large casserole dish.
Arrange the chicken, skin side up, on top of the veggies.
Cover tightly with foil and bake for 45 minutes.
Remove the foil, check the doneness of the carrots, raise temperature to 425° F and continue to bake for approximately 15-20 more minutes, or until the chicken is nicely browned and the veggies are easily pierced with a fork.
Remove from the oven and let set for 5 minutes.
Plate and serve with brown rice, and a nice green salad or slices of cucumber.