6 to 8 lg. chicken pieces with bone
6 potatoes, peeled and quartered
1 lg. can tomatoes
2 tbsp. parsley
1 tsp. crushed basil
2 cloves garlic minced
3 tbsp. olive oil
1/4 c. Parmesan cheese

Wash chicken pieces and wipe dry. Put enough oil in a large roasting pan to cover bottom. Arrange chicken and potatoes. Sprinkle tomatoes and spices over all. Sprinkle with grated cheese and remaining oil. Bake at 375 degrees for 1 1/4 hours. Serve with french bread or crusty rolls to soak up pan juices.