Roast chicken with potatoes, carrots and onions

Cut the onion, carrots and potatoes and put them in the base of the oven dish. Put salt on top.

Chop 3 cloves of garlic with salt, add parsley and incorporate the mixture with a dash of olive oil.

Spread the chicken thighs with the minced garlic and parsley on both sides.

Add 2/3 of a glass of white wine to the mortar, mix with the rest of the mince and pour it on top of the potatoes in the dish.

Add 2 glasses of water (until it is half-covered in the dish). And finally a drizzle of olive oil on top of the thighs.

Bake in a preheated oven for 2 hours at 180 degrees (turn the chicken over when it has been in the oven for one hour).