Line the bottom of a 12 D.O. with the whole potatoes (quarter them if they are kind of large). Place drumsticks on top of the potatoes, then pour about 1/2 can of broth. Season to taste with salt, pepper and poultry seasoning (use "Season All" or "Volcano Seasoning" or your own creation instead of salt). Place onion rings all over the top of the legs and bake. Check after about 30 minutes and turn legs over to brown all over. Usually ready in about 45 minutes to an hour, depending on all factors (outside temp, wind, elevation etc.) Remove legs, potatoes, onions etc. and add the other half of the broth to make a great gravy. The caramelized onion rings are a great garninsh on the plate.
Also, adding a lot of fresh coals on the lid for the last few minutes of baking will make the legs wonderfully browed for added color effect and appeal.

Sometimes, I use thighs or other chicken parts too.

This is simple and easy for the D.O. beginner.

* These potatoes are AMAZING the next morning for hash browns for breakfast. I always put in many more than I need for dinner just so I can have them for breakfast.