1 larger broiler/fryer, about 3 lbs
3 medium potatoes, cut into eighths
1 medium onion, sliced thin
2 cans diced tomatoes
1 cup frozen peas
2 tbs fresh basil, sliced thin
2 tbs fresh oregano
Salt and pepper
Cut up the chicken, separating the legs from the thighs and cutting the breasts in half. Remove the skin. Place the potatoes and onions in the bottom of a large, flat pan or casserole. Layer the chicken on top and cover with diced tomatoes. Sprinkle with the herbs and salt and pepper, cover with foil and bake in a 350F oven until the chicken is done, about 1 hour. Remove the foil and add the peas, then cover and cook another 15 minutes. Serve with fresh grated Parmesan or Romano cheese. This dish is even better the next day, served with a pasta of your choice.
