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I know I am a heavy with my thanks but as always I'm fatal over time to thank all views and comments so I put this message to say thanks for all, a one million thanks. I also feel bad not being able to visit you all for your delicious recipes, as have a little bit me put it. Now also had so much time as I will entertain to make recipes with a photo montage that will go now seeing the end of the recipes (the also will hang in youtube) as its most ye easy and you see the step by step, what I need is a recording center in the kitchen with tiny that is jajajajajaja, what will be the next tripod for camera .




Greetings to all, a one million thanks for your visits and hope you enjoy the recipes and do better if and I used to a diet, eat healthy or just because you like them.

How To Stop Having Boners

THANK YOU SO MUCH, potatoes and onions with Provencal herbs in a convection oven

Chicken, potatoes and onions with herbs de Provence

continue with the chicken, after the result of a roasted chicken that I've gone for days on and have prepared these hindquarters with potato and onion slices brushed with herbs de Provence (they are brand Mercadona Squire), give an ideal and you can not imagine what it was all delicious. It's easy and fast, is juicy on the inside and I was surprised the touch that gives this baked chicken, if you have it I recommend you probeis. For which there you have the oven as well I recommend you to try these herbs from Provence that give a great point of the meat.

Ingredients:

- 2 chicken leg quarters

- potatoes and onions into chunks

- White wine

-

oil and salt - Provençal Herb Squire (Mercadona)
(basil, oregano, rosemary, thyme, savory and marjoram)

Preparedness convection oven:

Cut the potatoes and chopped onions, toss in a bowl add salt and oil, stir until they are well soaked.

a little oil to add some herbs de Provence and salt and brush the chicken and if we also want some potatoes and onions, also add a splash in the fountain of wine.

preheated oven 200 º C, the dish that was covered with foil for 30 minutes, then remove the paper and 175 º C for 30 minutes until potatoes are tender.