I saw this recipe posted on an internet food forum I belong to. The recipe is originally from Rosetta Costantino's cookbook,
My Calabria: Rustic Family Cooking from Italy’s Undiscovered South. With just few ingredients and one pan to cook this makes a delicious and simple roasted chicken. I used thighs and drumsticks but if using breasts, the cooking time will be less.
4 chicken legs, divided into thighs and drumsticks
freshly ground pepper
1-1/2 lb Yukon gold potatoes
3/4 lb ripe tomatoes
1 large yellow onion
3 garlic cloves
3 tablespoons chopped fresh oregano or 1 tablespoon dried oregano
1/4 cup extra-virgin olive oil
3/4 teaspoon sweet paprika
1. Preheat oven to 450°. Sprinkle the chicken generously with salt and pepper and set aside.
2. Cut the potatoes into 2-inch chunks (do not peel). Core the tomatoes and cut them into 1-inch chunks. Halve the onion and slice about 1/2-inch thick. Peel and halve the garlic cloves. In a large bowl, combine the vegetables with the oregano and olive oil. Sprinkle with 2 teaspoons salt and several grindings of pepper and mix well. With a slotted spoon, transfer vegetables to a baking dish large enough to hold them in one layer, such as a 9x13-inch glass or ceramic dish. Put the chicken in the bowl used for the vegetables and turn chicken to coat it in the oil and herbs left behind (if necessary, drizzle in a little more oil). Place the chicken skin side up on top of the vegetables in the dish and sprinkle with paprika and cayenne.
Bake on bottom rack of the oven until skin is crisp and golden, about 35 minutes. Turn chicken pieces over and continue to bake until the chicken juices run clear, potatoes are tender and pan juices are absorbed, 20 to 30 minutes more. Serve immediately.