3 pounds chicken, parts of your choice
Salt and freshly ground pepper, to taste
¼ cup olive oil
1½ pounds red potatoes, peeled and quartered
2 small onions, thinly sliced
1 sprig fresh rosemary
Season the chicken with salt and pepper to taste. In a 14-inch cast-iron skillet, heat the olive oil over moderately high flame, add the chicken parts skin-side down, and cover the skillet. Brown the chicken, turning it once, 5-7 minutes, and move it to one side of the skillet.
Add the peeled and quartered potatoes to the clear side of the skillet and cook on medium heat 20 minutes, turning them often, until evenly browned. (At this point, both the chicken and potatoes should be crisp and brown). Reduce the heat, add the onions and rosemary, and cook, covered, occasionally mixing gently, about 10 minutes, until the onions have softened and the flavors have blended.
Drain the oil from the pan before serving chicken and potatoes.