Preheat your oven to your max which for us is 240c.
Get out a large casserole dish and place in it all your vegetables, add your seasoning, garlic puree, red wine and tinned tomatoes. Mix well until everything is nicely seasoned and moist.
Place your chicken pieces on top. Massage the skin with the olive oil and then season the chicken skin with extra salt and pepper.
Place in the oven on a 240c heat for about 50 minutes.
After 60 minutes turn your chicken, mix your vegetables so that they are not burning on the bottom and generally stir your casserole.
Cook for a further 20 minutes and then serve with warm crusty bread.
Notes
This is the kind of recipe that you can create with whatever leftovers you currently have in. I tend to use the bone bits from the chicken but it is also very nice with a full pack of chicken wings.
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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