3-4 lb. whole chicken
1/4 c. butter, melted
3 tomatoes, wedges
2 green peppers, cut in rings
2 med. onions, sliced
1 lg. clove garlic, crushed
1/4 lb. cooked ham chunks
8 black olives, halved
1 tsp. salt (or less)
1/4 tsp. pepper

Brush chicken with butter. Place breast side up in Dutch oven. Cook, uncovered, in 375 degree oven, brushing with butter every 30 minutes, until thickest parts are done, about 1 1/2 hours.

Add tomatoes, green peppers, onions, garlic, ham, and olives. Sprinkle chicken and vegetables with salt and pepper. Cover and cook until pepper is tender, about 20 minutes. Place chicken on platter. Arrange vegetables and ham around chicken. Serve with rice.