Roasted Chicken Oreganato

Submitted by: Adrienne

(for those who aren’t tomato fans, you can do as little as you want here, but they cook up so well that they don’t even taste like tomatoes)

3.5 lbs chicken, cut into 10 serving pieces (you can do more or less, cut however you want, really)
4 medium potatoes, cut in medium-size chunks
4 tomatoes, cut into medium size chunks
1 large onion, cut into medium size chunks
¼ c. olive oil
¼ c. oregano (or Italian Seasoning)
½ tsp. salt
¼ tsp. pepper

Preheat oven to 450 degrees with the rack in the upper third. Combine all ingredients, mix and toss. Put chicken on top of the veggies, skin side up. (If you use boneless, skinless breasts from the freezer like me, being on top doesn’t matter at all.) Roast about 35-45 minutes, or until juices run clear.