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:
Set the chicken out at room temp for 30 minutes before proceeding with the recipe. If the chicken is cold inside when it is placed in the oven, it may not be done even though it may be 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.
This recipe is for bone-in chicken. Boneless chicken cooks at a different rate – there are a number of boneless chicken recipes here, search for one that appeals, or click “Chicken” on the side, and enjoy!
Ideally the final temperature of the breast will be 160° F and 165° F for the thigh. If your breast pieces are small and the thighs large, check the breasts for doneness about 10 minutes before the recipe indicates it is time to do so. You might need to pull out the breasts and cover them with foil while the thighs cook. They will be just fine.
If you do not use wine, go right ahead and add either chicken stock or water.
Preheat the oven to 375° F.
Wipe the room temperature chicken with paper towels. Do not wash it as that is the best way to spread germs and undesirable things about the kitchen. Wipe, dispose of the paper towels, wash hands, and proceed.
Place the chicken on a large plate and rub it with the olive oil. Press the garlic, oregano, marjoram, pepper, and salt onto each piece. Wash those hands again after setting the plate aside somewhere the cats cannot get to.
Prep the onions, mushrooms, carrots, and banana peppers and add them to a large bowl.
Toss the veggies with the minced garlic and 1 tablespoon olive oil. Spread evenly in a large casserole dish.
Arrange the chicken, skin side up, breasts to the center, on top of the veggies.
Cover tightly with foil and bake for 45 minutes.
Remove the foil, poke a carrot or two to make sure they are beginning to soften. Raise temperature to 425° F and continue to bake, uncovered, for approximately 15-20 more minutes, or until the chicken is nicely browned and the veggies are easily pierced with a fork. Use an instant read thermometer to test one breast and one thigh.
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.