Serves: 4, plus leftovers

• 1 oven roaster chicken (about 2.7 Kg)
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried rosemary leaves, crumbled
• 1/2 teaspoon dried oregano leaves, crumbled
• 3 tablespoons olive oil
• 12 large cloves garlic, unpeeled
• 1 boneless ham (about 1.4 Kg)
• 700 g all-purpose potatoes, peeled and cut in 2.5 cm cubes (4 cups)
• 454 g sweet potatoes, peeled and cut in 2.5 cm cubes
• 3 large red onions (225 g each), peeled and quartered
• 6 large sweet red peppers, trimmed, seeded and quartered

1. Preheat the oven to 190 degrees C.
2. Rub the chicken cavity with 1/2 teaspoon salt, 1/4 teaspoon pepper, rosemary, and oregano.
3. Truss the chicken (even a round up) if you like.
4. Rub the outside of the chicken with the remaining salt and pepper.
5. Spoon the oil into a roasting pan large enough to hold the chicken, ham, and vegetables, or use two pans.
6. Put the garlic in the pan, place the pan in the oven, and heat 5 minutes.
7. Remove pan from the oven and place the chicken in it, breast side down, and roast 35 minutes or until golden brown.
8. Turn the chicken breast side up, add the ham and strew the potatoes and onions around.
9. Roast 30 minutes longer.
10. Add peppers and tent the roasting pan with foil.
11. Bake 20 to 25 minutes longer, or until the vegetables and chicken are cooked and the ham is heated through.
12. 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.
13. Serve warm.