4 chicken legs and 4 chicken thighs
1 large lemon
1 small purple onion cut in 1 inch chunks
2 garlic cloves finely chopped
1 ripe organic tomato cut into eighths and then each slice halved
4 organic new potatoes cut in 1 inch chunks
½ cup kalamata olives pitted ( optional)
½ tsp dried poultry seasoning
¼ cup Fresh basil
1 4-inch sprig of fresh rosemary cut in four pieces
1 package young fresh asparagus: take the lower six inches and cut into three sections. If the asparagus are thick then you will have to peel them or they will be too tough. You could also use sliced zucchini.
4 slices of prosciutto cut in thirds.
Salt and pepper to taste
Juice of one lemon
Use a sided baking sheet or a large rectangular pyrex baking dish
Pour ¼ cup olive oil into the baking dish of olive oil
Place the chicken pieces , onions and potatoes in the dish, stir them around to fully coat in the olive oil. Salt and pepper to taste. Sprinkle with 1/2 tsp dried poultry seasoning.
Place tomatoes, olives and garlic on top of the chicken. Then top with the prosciutto. Drizzle a little olive oil over them. Sprinkle some salt and pepper over the entire mixture.
This dish may be prepared up to three hours a head of time and kept covered in the refrigerator. Bring to room temperature before baking.
Bake in a 375F oven for 30 minutes. Turn the chicken and other ingredients over. Add the asparagus and bake for another 20-30 minutes or until the chicken is done. If you want the chicken browned a little then broil the dish for the last 10 minutes, watching carefully not to burn any of it.