Chicken in a Pepper and Onion Salsa, with Roast Potatoes

Bought a whole chicken from the local co-op. Cooked on a low shelf in the oven for an hour and 45 minutes, at 180 deg. C.  For the last fifty minutes or so I also cooked roast potatoes along with the chicken, drizzled in olive oil (turned once. The potatoes were parboiled first, and then rolled around a casserole dish).

The salsa was made with caramelised white onion (diced), fried in olive oil, along with a crushed clove of garlic, and strips of red and orange peppers. After twenty minutes I added tomato puree, Bisto gravy granules, vegetable stock, basil and tarragon, along with around 150g of water. Cooked for another half an hour.

I separated one chicken leg from the carcass for this meal (the rest of the chicken went into the fridge after it cooled). The dish was seasoned with a dusting of freshly ground black pepper before serving. Absolutely delicious! Tarragon is a great accompaniment to chicken.