Ingredients:

• 2 tablespoons olive oil
• 1 chicken, about 3 pounds, cut up, or 3 pounds chicken pieces
• 2 pounds russet potatoes, peeled, cut into wedges
• 10-ounce package frozen artichoke hearts
• 1 red onion, halved, sliced
• 8-ounce jar pitted kalamata olives, drained
• 5 cloves garlic
• 1 teaspoon each: Dried oregano and salt
• Freshly ground pepper to taste
• 2 lemons

Preparation:
Heat olive oil in a 12-inch dutch oven over a full spread of coals.  Brown the chicken in batches on all sides--about 5 minutes a batch.

Add potatoes, onion, artichoke hearts, olives, garlic cloves, oregano, salt and pepper.  Cut one of the lemons into wedges and add to the dutch oven.  Squeeze the juice from the other lemon over the contents.

Bake with 10-12 briquettes bottom heat and 14-16 briquettes bottom heat until the potatoes are tender. 

Serves 4-6