1/4 c. olive oil
4 sm. potatoes, scrubbed and sliced
1 green bell pepper, cut into 1/2 inch strips
1 red bell pepper, cut into 1/2 inch strips
2 med. size onions, sliced
1 chicken (about 3 lbs.), quartered
1 tsp. coarse (Kosher) salt
1/4 tsp. freshly ground pepper

Tear off 4 sheets of heavy-duty aluminum foil 18x14 inches. Brush with oil. Divide vegetables evenly among foil sheets. Brush with more oil. Top with chicken quarters, skin side up, brushing with remaining oil. Season with salt and pepper.

Bring the top half of foil over chicken; fold open edges in a series of locked folds. Grill over medium heat for 40 minutes or bake in a 350 degree oven for 50 minutes, until chicken is tender. Open foil packets carefully and serve.