PREPARATION:

1. Begin by cutting 2 ½ lbs of large Yukon gold potatoes into large 1 inch chunks. Place potatoes into large roasting pan.
2. Drizzle 3 Tablespoons of olive oil. Add salt, pepper, a spring of rosemary and 1 Tablespoon of chopped oregano to potatoes.
3. Place two cups of thick sliced white onion and 10 cloves of halved garlic to potatoes. Toss by hand until all mixed up. Broil the potatoes for 5 minutes. Remove pan from oven, rotate them around, turn the oven to 375, put potatoes back in for an additional 15 minutes.
4. Meanwhile, toss chicken pieces with remaining olive oil, chopped rosemary, oregano, salt and pepper.
5. Put skin side up into the same pan with the potatoes. Cook for 20 minutes at 375.
6. While chicken cooks, drain half the juice of one can of whole Hunt’s tomatoes and rip each tomato in half and place tomatoes in a bowl.
7. Add a half a cup of peas and two bay leaves.
8. Remove roasting pan and add tomato mixture. Place ½ pound of skinny sausage links into pan as well. Put it back in the oven for 20 minutes uncovered until potatoes are tender and chicken is cooked.

   If you want to brown things up you can hit it with a broiler for 2 to 3 minutes.