Roasted chicken drumsticks with sausage, olives and tomatoes

Ahh, two kinds of meat. Mediterranean veggies. One pot meal. I got to use my Le Creuset. There are so many things I love about this dish. I adapted it from Jamie Oliver's version here. 

Roasted chicken drumsticks with sausage, tomatoes and olives
10 chicken drumsticks
1 cooked sweet Italian sausage, sliced into thick 1/2-inch coins
2 handfuls of red and yellow cherry and cocktail tomatoes, whole
4 garlic cloves, crushed, skin still on
quarter cup of kalamata olives, pitted
a pinch of red pepper flakes
one can of cannellini beans, rinsed and drained
six fingerling potatoes, cut in half lengthwise
1 bunch fresh basil, leaves picked, stalks finely chopped
olive oil
salt and pepper

Preheat the oven to 350°F. Season the chicken drumsticks with salt and pepper on all sides. In a casserole pan, scatter the basil, fingerling potatoes olives, cannellini beans, tomatoes and garlic cloves. Drizzle with olive oil and red pepper flakes. Mix together to be evenly coated. Tuck the chicken legs and sausage slices in and around the vegetables, making sure the vegetables are mostly on the bottom. Cook for 1½ hours until the chicken is falling off the bone and the skin is crispy.