ROAST CHICKEN WITH VEGETABLES

Time: 50 minutes, plus overnight marination

1/4 cup kosher-for-Passover vinegar
1 teaspoon sweet paprika
1/4 teaspoon hot pepper flakes
1 head garlic, cloves peeled and crushed
2 teaspoons chopped fresh oregano (I used 1 teaspoon dried)
1/2 cup kosher-for-Passover vegetable or olive oil
Salt and freshly ground black pepper to taste ( 1 teaspoon kosher salt & 1/2 teaspoon black pepper)
1 3-pound roasting chicken, cut up
2 large bell peppers, diced
3 large tomatoes, sliced
4 large potatoes, peeled and each cut into 6 large chunks.
1. Combine vinegar, paprika, hot pepper flakes, crushed garlic and oregano in a small bowl. Whisk in oil. Season to taste with salt and pepper. Pour sauce over chicken, rubbing skin well. Cover with plastic wrap, and refrigerator overnight.
2. When ready to roast, preheat oven to 400 degrees. Grease a large baking pan. Add peppers, then tomatoes. Place chicken, bottom sides up, on top, pouring the marinade over. Scatter potatoes around chicken.
3. Roast 20 minutes, then turn chicken pieces over, and continue roasting until the chicken is crispy on top, about 40 minutes more.

Yield: 6 servings

Category: Passover
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