Chicken Vesuvius Sinatra Style

Ingredients

• 13 1/2-pound chicken, cut into eighths
• 4 or 5 small red potatoes (about 3 ounces each)
• 1 small red bell pepper
• 1 small red onion
• 1 small white onion
• 1 teaspoon crushed red pepper flakes
• Salt and pepper to taste
• Minced fresh parsley for garnish

4 to 6 servings

Preparation

1. Preheat the oven to 425 degrees. Place the chicken into a 13-by-9-inch baking dish.
2. Quarter the potatoes. Seed the bell pepper and cut it into 8 pieces. Quarter the onions through the root ends.
3. Add the vegetables to the chicken and sprinkle with pepper flakes, salt and pepper, and toss to coat. Smooth out the vegetables, and make sure the chicken pieces are skin side up. Bake until the chicken is browned and the skin is crisp, about 40 minutes. Poke holes in the chicken skin so the juices flow. Stir so the vegetables are glazed. Continue baking until the vegetables are tender and the chicken is cooked through, about 20 minutes longer.
4. Arrange on a serving platter and spoon the juices on top. Sprinkle with parsley.

1 hour 15 minutes