Confetti Chicken - cooking recipe

Ingredients

2 tablespoons olive oil
1 garlic clove, crushed
2 lbs chicken, meaty pieces
8 medium red potatoes, halved
1 teaspoon dried rosemary
salt
pepper
paprika
1 bunch scallion, chopped
1 sweet red pepper, cored, seeded and chopped
2 1/2 teaspoons lemon juice
2 tablespoons madeira wine or 2 tablespoons white wine

Preparation

Preheat oven to 375.
Mix oil and garlic.
Arrange chicken and potatoes in a shallow roasting pan.
Brush well with oil and sprinkle with half the rosemary, and salt, pepper, and paprika to taste.
Bake 25 minutes.
Remove from oven, turn chicken and potatoes; sprinkle with remaining rosemary and salt, pepper and paprika to taste.
Bake 25 minutes longer and check for doneness. Chicken is done if juices run golden or clear when pierced at a heavy joint. Chicken should be crisp and lightly browned.
Sprinkle scallions and red pepper over chicken. Bake 5 more minutes.
Sprinkle lemon juice and wine over chicken. Place on hot platter and pour any pan juices over it.,.
Serve hot.
Tips: Use breasts and thighs for generous servings. But if you want wings, add them at step 3, since they cook quickly. Roasted red peppers in jars will do when sweet red peppers are not available.