chicken, potatoes and olives
INGREDIENTS
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2 1/2 pounds chicken legs (separated the drumsticks from the thighs) or assorted pieces (bone-in) (I take the skin off! Cut big pieces, like breasts in smaller pieces, and the tips from wings!)
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1/2 cup canola oil
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1/2 teaspoon salt, or more to taste
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1 pound small potatoes, preferably no bigger than 2 inches across (I used fingerlings, sliced lengthwise)
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2 tablespoons extra-virgin olive oil or more
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2 onions, peeled and quartered lengthwise
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2 branches fresh rosemary
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1 jar of olives, green salad and pitted black olives
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sliced mushrooms
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