Ingredients
- 2 chicken leg quarters, leg and thigh separated
- 8 medium potatoes
- 4 plum tomatoes
- 2 carrots
- 1 spanish onion
- 1 1/2 cup vegetable oil
- 1/2 cup water
Preparation
Baking Directions:
Quarter the onion, leaving a little of the root on to hold together while cooking.
Leave the potatoes whole.
Peel the carrots and cut into small pieces.
Season everything with salt and coat in oil, and place in casserole dish along with the 1/2 cup of water.
Bake at 375 degrees for 1 1/2 hours.
Serve hot.
