ROAST CHICKEN SPANISH STYLE

1 (4-5 lb) whole roasting chicken

salt to taste
freshly ground black pepper to taste
1 garlic clove, halved
1 tbsp olive oil
1/2 tsp dried oregano
1 medium onion, quartered
4 plum tomatoes, diced
2 medium or 1 large green bell peppers, seeded and chunked
10-oz whole mushrooms, cleaned and trimmed

Preheat oven to 450 degrees.

Remove giblets from chicken and discard them. Rinse the chicken under cold water; dry well. Using paper towels, pat chicken dry.

Sprinkle the inside and outside of chicken with the salt and pepper. Rub the outside of the chicken with the garlic.

In a small bowl or a cup, combine the olive oil and oregano; brush over the outside of the chicken.

Place the chicken, breast side up, in a shallow roasting pan. Roast for 30 minutes then lower temperature to 375 degrees. Add the onion and tomatoes. Cover pan with aluminum foil and bake for 1 hour and 15 minutes. Approximately 20-25 minutes before the chicken is done, add the bell peppers and mushrooms.

Remove from oven and allow chicken to stand 10 minutes before carving.

Note: File Photo used for reference only. Not this exact recipe.