Instructions: Preheat the oven to 375 degrees. Rub the chicken cavity with 1/2 teaspoon salt, 1/4 teaspoon pepper, rosemary, and oregano. Truss the chicken if you like. Rub the outside of the chicken with the remaining salt and pepper.

Spoon the oil into a roasting pan large enough to hold the chicken, ham, and vegetables, or use two pans. Put the garlic in the pan, place the pan in the oven, and heat 5 minutes. Remove pan from the oven and place the chicken in it, breast-side down, and roast 35 minutes or until golden brown.

Turn the chicken breast-side up, add the ham and strew the potatoes and onions around. Roast 30 minutes longer.

Add peppers and tent the roasting pan with foil. Bake 20 to 25 minutes longer, or until the vegetables and chicken are cooked and the ham is heated through.

Arrange chicken legs and wings on a serving platter along with 1 1/2 cups ham, 2 cups of the potatoes, 8 red pepper quarters, and 2 onion quarters, separated into pieces. Serve warm.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.