This recipe for Spanish Gypsy Baked Chicken was submitted by Ellen Burr, Truro, MA.

Spanish Gypsy Baked Chicken

2 teaspoons lemon-pepper
1/2 teaspoons ground cumin
1/2 teaspoons ground mace

1 whole chicken, quartered
2 teaspoons olive oil
2 cups thinly sliced Spanish onions
1 medium red pepper, seeded, cut in strips
1 medium yellow pepper, seeded, cut in strips
1/2 cup sliced pitted Mediterranean black olives (such as kalamata)
1 tablespoon large capers, drained
1/4 cup dry sherry
Parsley
Orange slices

1. In small bowl, mix together lemon-pepper, cumin and mace; sprinkle over chicken. Place chicken, skin side up, on oiled broiler pan rack.
2. Bake in 400°F (205°C) oven about 50 minutes, or until fork can be inserted in chicken with ease.
3. In nonstick frypan, place oil and heat to medium-high temperature. Add stirring, onion, red pepper and yellow pepper; saute 5 minutes. Stir in olives, capers and sherry; bring to a boil. Cook 1 minute.
4. On a large platter, spoon 1/2 of onion mixture; top with chicken. Spoon remaining onion mixture over chicken. Garnish with parsley sprigs and orange slices.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.