 INGREDIENTS 4 pounds skin-on, bone-in chicken legs and thighs ¼ cup extra-virgin olive oil ¼ cup sherry vinegar 1 Tablespoon smoked Spanish paprika 1 Tablespoon sea salt 6 bay leaves 2 Tablespoons fresh rosemary leaves, chopped 2 pounds new potatoes, halved or quartered depending on size 1 cup Spanish manzanilla olives with pimentos 2 Tablespoons capers 4 cloves garlic, crushed slightly Juice and zest of 1 large orange 1 large red onion, sliced into wedges 1 large bulb fresh fennel, sliced into wedges 1/3 cup slivered almonds ¼ cup fresh Italian parsley, chopped INSTRUCTIONS Combine chicken, olive oil, sherry vinegar, paprika, sea salt, bay leaves, rosemary, potatoes, olives, capers, garlic, orange zest and juice in a large ziplock or plastic container. Mix to coat chicken and marinate in refrigerator for 1-4 hours. Preheat oven to 450°. In a large roasting pan or oven-safe skillet (I used a paella pan), place the onion and fennel. Empty the entire contents of the chicken mixture into the pan and arrange the legs and thighs skin-side-up on top of the vegetables. Place pan in oven and roast for 30 minutes. Turn heat down to 425° and turn chicken pieces over. Continue to roast another 30 minutes, turning chicken back to skin side and stirring vegetables. Roast for an additional 15-20 minutes until chicken has reached an internal temperature of 165° and vegetables are tender and browned. Sprinkle slivered almonds on for the last 10 minutes of roasting. Remove from oven, garnish with parsley and serve straight from the pan with Triton Tinta de Toro. 10 servings. Recipe & Photography by Julie Kinnard 
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