Baked chicken with potato and carrot garnish

Peel the tomato and put it in the blender, mixed with 2 cloves of garlic, an onion, a dash of mustard, half a can of roasted red peppers, salt, pepper, oil and white wine. Blend until a sauce is obtained.

Put the chicken in a freezer bag (or a normal one) and add the sauce. Close and stir to impregnate all the chicken and reserve in the refrigerator. The more hours, the more impregnated it will be.

Peel the potatoes and carrots. Cut the carrots into slices and the potatoes into wedges. Put them in an ovenproof bowl and season with salt, pepper, thyme, sweet paprika and a dash of olive oil. We put them in the oven.

Pour the bag of chicken and the sauce in a baking bowl and put it in the oven. 200° 1 hour.