12pieceschicken (6 thighs and 6 drumsticks or one whole chicken, about 3 lb cut into 12 pieces)
12largegreen olives (unpitted)
1mediumred onion, halved and sliced
1mediumgreen pepper, cut into 1-inch cubes
4medium yellow-flesh potatoes, skin-on, each cut into 6 wedges
2chorizo sausages, cut in 1/2-inch slices(dried and cured)
salt & freshly ground black pepper
coarsely chopped fresh parsley
6lemon wedges, for squeezing(optional)
Serving Size: 1 (641) g
Servings Per Recipe:4
Calories from Fat 636 g58 %
Total Fat 70.7 g108 %
Saturated Fat 19.2 g96 %
Cholesterol 251.4 mg 83 %
Sodium 597.3 mg 24 %
Total Carbohydrate43.9 g 14 %
Dietary Fiber 6.1 g24 %
Sugars 4 g15 %
Protein 68.2 g 136 %
Preheat the oven to 375°F Line a large-sided baking sheet (mine was 13 by 18 inches) or large shallow roasting pan with parchment paper. Combine first seven ingredients in a large bowl. Add chicken pieces, olives, onion, green peppers, potatoes and sausage and toss to coat with oil mixture.
Set chicken on the baking sheet, skin side up. Now surround chicken with vegetables, olives and sausage, placing some of the onions and peppers under the chicken. (Don’t cover the chicken with the other items. The skin needs to be exposed, or the chicken won’t brown.) Sprinkle the items on the pan with salt and pepper.
Roast the chicken, basting with pan juices occasionally, for 50 to 55 minutes, or until the chicken is cooked and the potatoes are tender.
Sprinkle on parsley, set on the lemon slices (or wedges), if using, set pan on the dinner table and dig inches.