Roasted chicken with vegetables

1. Preheat the oven to 200°C (th. 6/7).

2. Brush the potatoes under cold water. Wash the bell peppers, remove seeds and slice.

3. Pour 2 tablespoons of oil in a large baking dish. Place the vegetables. Brush the chicken pieces with oil and place them on the vegetables. Salt and pepper.

4. Wash, dry, thin out and basil. Sprinkle over. Pour the vegetable stock into the bottom of the dish.

5. Bake and roast for 45 minutes. Baste the chicken regularly with the cooking juices. Add a little water if necessary. Serve warm.

Photo credit: Sucré Salé