I wanted this recipe to appear alongside the photograph but for some reason WordPress wouldnt let me , Ah the woes of being untech savvy in 2014.

This is a wonderful and extremely easy recipe which I used to make all the time forgot about and rediscovered. The reason it is called Edith’s chicken is that I learned it from Edith Fuchs of Sydney Australia, my mothers lager shvester, her concentration camp buddy, a wonderful woman and wonderful cook who taught it to us while visiting New York almost a decade ago. It’s so amazingly easy that I wonder how I didnt think of it myself. Chicken, red peppers, paprika , garlic and potatoes? How could you possibly go wrong with those ingredients? Its a one pot supper that looks and tastes elegant enough to serve company. I’ve been making it every Shabbos for the past few weeks and don’t see myself stopping anytime soon. If this has whetted your taste buds, here’s the recipe

Ingredients

1 medium roaster, whole, excess fat and pin feathers removed

4-5 medium size potatoes, peeled and diced

2 red peppers sliced into strips

3 tomatoes , cubed

Lay vegetables on the bottom of a roaster under the chicken

Spice Rub

1 and 1/2 tablespoons best quality Hungarian paprika

2 tablespoons olive oil

1 teaspoon salt

1/4 teaspoon black pepper

1-2 garlic cloves minced or crushed

Combine into a paste and rub on the chicken

Preheat oven to 450

When the oven is really hot (this could take 15 minutes of preheating) put in chicken and vegies. Bake covered for 50 minutes. Then remove cover and bake another 10 minutes

Eat right away. Serves four. Don’t freeze