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1
Preheat the oven to 400 degrees F and prepare a large roasting pan.
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2
Heat 1/2 inch vegetable oil in a skillet over medium heat.
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3
Add the potatoes and sausage, and brown on all sides, about 8 minutes.
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4
When browned, transfer the potatoes and sausage to the roasting pan.
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5
Season the chicken all over with 2 teaspoons salt.
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6
Brown chicken on all sides in batches, about 8 to 10 minutes per batch.
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7
Transfer the breast pieces to the roasting pan, leaving the dark meat in the skillet.
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8
Drain the vegetable oil from the skillet, and pour in 3 tablespoons olive oil and the crushed garlic.
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9
Once the garlic begins to sizzle, toss in the onions and oregano.
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10
Deglaze with the white wine.
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11
When the white wine has reduced by half, add the chicken stock.
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12
Return to a boil, and then pour all the contents of the skillet into the roasting pan.
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13
Toss in the bell peppers and sprinkle everything with the remaining 2 teaspoons salt.
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14
Drizzle with the remaining 2 tablespoons olive oil.
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15
Place in the oven, and roast 20 minutes; then scatter in the peas.
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16
Stir and return to oven, to roast until the chicken is tender and caramelized and only a thin layer of liquid remains in the bottom of the pan, about 30 to 40 minutes more, stirring occasionally during roasting.
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17
Serve family-style on a warm platter.
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18
To get fourteen pieces from the chicken, cut as follows: two wings, two drumsticks, two thighs, each breast half in two pieces, neck chopped in two pieces, back in two pieces.
