1 chicken, 1 – 1 1/2 kg
1 clove garlic
1/2 dl chopped fresh basil or leaf parsley (?)
salt, pepper
3 red peppers
1/2 onion
2 – 3 tbs olive oil
1/2 dl chopped parsley
1 dl chicken stock

Decoration:
chopped parsley

Wipe the chicken and cut it up in pieces. Gently lift up the skin, rub the
meat with garlic, and put on the basil or parsley. Press back the skin and
sprinkle with salt and pepper. Put the chicken in an oven-proof dish.

Chop the red peppers and onion. Heat the oil in a saucepan. Sauté peppers
and onion until soft. Finely purée the mixture in a food processor or mixer
and then mix in parsley and stock. Pour the pepper purée over the chicken
and fry in the center of the oven at 175°C/350°F for about 45 minutes, until
the meat is done.

Sprinkle with parsley and serve.