Sliced Adirondack potatoes and onion with oiling
1/4 cup olive oil
1 large carrot, sliced
1/4 cup red bell pepper, sliced
1/3 cup packed light brown sugar
1 1/2 tablespoons garlic powder
1 1/4 teaspoons dried basil
1/4 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon dried rosemary, crushed
1/8 teaspoon dried thyme, crushed
1/8 teaspoon dried sage
1/8 teaspoon dried dill weed
1/8 teaspoon dried marjoram
1/8 teaspoon dried rosemary
3 cloves garlic, sliced
1/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried marjoram
Peel potatoes and onions. Mix in olive oil, carrot, red pepper, brown sugar, garlic powder, basil, salt, oregano, rosemary, thyme, sage and dill weed. Cover and refrigerate at least 1 hour.
Meanwhile, heat olive oil in a large oven or saucepan.
Bake in preheated olive oil for about 10 to 12 minutes and reduce heat to medium-low. In a small bowl, mix brown sugar, garlic powder, basil, salt, oregano, rosemary and thyme. Mix well and pour mixture into potato mixture. Arrange carrot slices on both sides of the bottom of a greased baking dish.
Bake uncovered for 45 minutes. Drain excess fat. Cool slightly, then stir in salted peanuts.
In a small saucepan, heat olive oil over medium heat. Spoon mixture over carrot, then sprinkle with peanut butter. Sprinkle with red wine tomatoes. Return dish to heat, reduce heat to medium and cook for 10 minutes to achieve desired quality of chicken.