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1
Preheat the oven to 425 degrees.
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2
Place the chicken into a 13-by-9-inch baking dish.
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3
Quarter the potatoes.
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4
Seed the bell pepper and cut it into 8 pieces.
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5
Quarter the onions through the root ends.
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6
Add the vegetables to the chicken and sprinkle with pepper flakes, salt and pepper, and toss to coat.
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7
Smooth out the vegetables, and make sure the chicken pieces are skin side up.
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8
Bake until the chicken is browned and the skin is crisp, about 40 minutes.
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9
Poke holes in the chicken skin so the juices flow.
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10
Stir so the vegetables are glazed.
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11
Continue baking until the vegetables are tender and the chicken is cooked through, about 20 minutes longer.
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12
Arrange on a serving platter and spoon the juices on top.
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13
Sprinkle with parsley.
