Roast chicken with potatoes and vegetables

Preheat the oven to 230ºC. Heat up and down.

Slice the potato, carrot and onion and dice the bell pepper. Add the oil to an ovenproof dish and distribute the potato, onion and the rest of the vegetables making a bed. Place in the oven.

Season to taste with salt and pepper and add the spices to the chicken.

When the oven reaches temperature, put the chicken in, let it brown slightly and add the white wine. Allow to reduce.

Add half of the broth and let it reduce for 1 hour. Add water so that it does not dry out. After this time we turn it over, add the rest of the broth and, if necessary (it depends on each oven), we lower the tray one level. Leave for one hour following the same procedure.

Place on a platter and serve.