Roasted Chicken with Bell Peppers (Granite Roaster)

An easy weeknight one pot meal that cooks up tender and moist thanks to the covered roaster.

1 (3-4 lb) whole chicken, giblets removed (1.3-1.8 kg)
2 red peppers
1 onion
2 tomatoes
3 cloves garlic, skin on
2 Tbsp. extra-virgin olive oil
3 bay leaves
3 sprigs thymes or oregano
2 Tbsp. ground paprika
¼ tsp. Espelette pepper or cayenne pepper
1 Tbsp. white wine vinegar or apple cider vinegar
sea salt
black pepper, freshly ground

Preheat oven at 350°F (180°C/160°C fan, Gas Mark 4).

Cut the onion, tomatoes, and red pepper in cubes and put them in the Granite Ware roaster. Add 1 tsp. of salt, the unpeeled garlic cloves, olive oil, wine vinegar, herbs and a little bit of black pepper. Mix well together.

In a bowl, mix paprika, Espelette pepper or cayenne pepper, a little salt and black pepper. Thoroughly coat the chicken (inside and outside) with this mix and put the chicken on the vegetables.

Put the lid on the Granite Ware roaster and cook for 1 hour 30 minutes.

Remove the chicken, cut it into pieces and place them on the melted red peppers.

Serve with rice or any grain, cereal such as quinoa, couscous, or bulgur.

Makes 4 servings.