Chicken Rustica

So, this was one that Alex told me I needed to put in my blog, and since he is picky eater I took his word for it.  It liked it a lot, and Dan even liked the sweet potato portion.  It was VERY easy too, even though it sounds kind of lengthy, the steps are pretty easy.

4-6 sweet potatoes, peeled and cubed (I used about 6 small)
8-10 Yukon gold potatoes, cubed (if you use russet probably use 3-4, and I left the skin on these)
2 onions sliced
olive oil
3-4 tbs. bacon bits (use real, not the hard ones)
Italian seasoning
salt and pepper
1 - 14 oz. can chicken broth
1 cup heavy cream
6 chicken leg quarters with skin on
1 stick butter, softened and cut into pieces (2 for each piece of chicken)
3-4 tbs. grated Parmesan cheese

Preheat oven to 350 degrees.  Toss potatoes and onion with olive oil (enough to coat).  Place in roasting pan.  Sprinkle with bacon bits, Italian seasoning, and salt and pepper to taste.  Pour chicken broth and heavy cream and mix.  Place one piece of softened butter under leg skins, and another smear on top of skin.  Place chicken over potatoes and sprinkle with Parmesan and salt and pepper.  Cover with foil or lid and bake in oven for 1 hour.  Uncover and bake for another 30 minutes or until chicken juices are no longer pink.  You may need to drain juices every 30 minutes.  Do not drain completely.  Enjoy!!!