Chicken
6 chicken legs thigh attached
6 potatoes
2 cups of plum peeled tomatoes or crushed tomatoes
2 large onions
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon chili peppers(optional)
1 teaspoon oregano
1 teaspoon rosemary
2 tablespoons olive oil
This is a great one pan dish that contains meat and three vegetables. If you have other veggies, such as green peppers, or zucchini etc. you can also add them to the pan. What you add depends on your personal tastes. Serve this with a salad and fresh Italian bread, or a side dish of rapini, artichoke or asparagus omelet.
Wash and take skin off chicken and place in a large greased shallow baking pan.
Peel and cut potatoes into large french-fry wedges and add to pan with chicken.
If using whole tomatoes, peel and puree them and add them to pan with chicken and potatoes.
Peel and slice onions into thin strands and add to pan.
Make sure the tomatoes, potatoes, onions and chicken are equally dispersed throughout the pan.
Add spices and drizzle with oil.
Cover pan with aluminum foil, shiny side facing contents of pan, and bake in 350° oven for about 1 and 1/2 hours or until chicken is so tender it falls off the bone. Check occasionally.