Tip into a roasting pan, chopped unpeeled potatoes, chopped onions, garlic cloves in their skins, branch of rosemary, chicken thighs and legs, salt and pepper. Add a glass of wine and some stock, and put in the oven to roast at 200C for 30 - 45 minutes. Turn it from time to time until everything is golden and cooked through.
You can also add paprika if you like, to give it a Spanish flavour. If you have some French bread left over, you can toss torn up chunks in olive oil, paprika and seasoning and add that near the end, browning it. Adds a nice crunchy texture.
Serve with a green salad.