Spanish Chicken With Vegetables And Olives
|Broiler fryer chicken||4 Pound|
|Margarine/Butter||1⁄4 Cup (4 tbs), melted|
|Tomatoes||3 , cut into wedges|
|Green peppers||2 , cut into rings|
|Onions||2 Medium, sliced|
|Garlic||1 Clove (5 gm), chopped|
|Fully cooked smoked ham||1⁄4 Pound, cut up|
|Pitted ripe olives||8 , cut into halves|
Fasten neck skin of chicken to back with skewer.
Fold wings across back with tips touching.
Tie or skewer drumsticks to tail.
Brush with margarine.
Place chicken breast side up in Dutch oven.
Cook uncovered in 375° oven, brushing with margarine every 30 minutes, until thickest pieces of chicken are done, about 1 1/2 hours.
Add tomatoes, green peppers, onions, garlic, ham and olives.
Sprinkle chicken and vegetables with salt and pepper.
Cover and cook until green pepper is tender, about 20 minutes.
Place chicken on serving platter; arrange vegetables and ham around chicken.