Last night I made an adaptation from David Lebovitz. He is presenting his roast chicken with caramelised shallots. I used courgettes, leeks and carrots.
The chicken was a little too fat, but, of course, it was not poulet fermier as David used.
It was so easy to make, I finished all preparations in les than ten minutes, and the result was appreciated by all.
What I will do a next time would be to use less oil, more vinegar, more soy sauce.
The recipe is this - slightly adapted from David Lebovitz, an American in Paris, meaning that I did not have any shallots or did not want to use them.
3 tablespoons oil, 3 tablespoons red wine vinegar (but I only used 1, and regretted), 1 tablespoon soy sauce, one leek, one carrot and one courgette, all peeled and sliced, salt, pepper, and, of course, chicken - I had 5 or six half-tights. Mix the oil, vinegar, soy sauce, salt and pepper in a baking or roasting dish, cover the chicken pieces in this baste, arrange the chicken pieces, skin down, in the dish and sprinkle the sliced vegetables on. Put the covered dish into a preheated oven at 220 degrees and let for 20 - 30 minutes, depending on how you prefer the vegetables. Flip the chicken pieces and roast uncovered for another fifteen minutes. Voila!
Sadly, i do not have an after picture, what with everyone dipping into the dish, but with the quality of my photos, this is not regretable...