1 (3 to 4 lb.) fryer, cut into serving pieces (may be skinned)
4 to 6 red potatoes, quartered
1 can crushed or stewed tomatoes
2 tbsp. parsley
1 tsp. basil
2 cloves garlic, minced
Salt and pepper to taste
1/4 c. grated Parmesan cheese
3 tbsp. vegetable (preferred olive) oil

Wash and dry chicken with paper towel. Dot bottom of roasting pan with oil. Place chicken in pan and place potatoes between the chicken pieces. Sprinkle tomatoes, parsley, basil, garlic, salt and pepper over the chicken and potatoes. Lastly, sprinkle with the grated cheese and remaining oil.

Bake at 375 degrees oven for 1 to 1 1/4 hours or until chicken is done. If you like garlic, you'll love this!