Chicken Legs with Vegetables

Rinse the chicken legs, pat dry and separate at the joint. Rinse the sweet potatoes and coarsely chop. Peel the onion and chop coarsely. Combine onion with the potatoes and the chicken in a roasting pan and drizzle with 2 tablespoons oil. Season with salt and pepper and pour in the white wine. Bake in oven about 35 minutes. Gradually add broth and turn the chicken pieces over. About 10 minutes before end of cooking, add olives. Combine red pepper flakes, remaining oil, honey, lemon juice and parsley and mix well. Brush the chicken with the mixture and finish baking. Season with salt and pepper and serve with beans, if desired.