1 large whole roasting chicken (I used 7 1/2 lbs for this recipe)
1 cup canned tomatoes (chopped or sauce)
fresh squeezed lemon juice
1/2 cup olive oil
several pieces of fresh parsley leaves
1 tbsp. garlic powder
1 tsp. Italian seasoning

Pour tomatoes into bottom of roasting pan. Place chicken on top. Squeeze lemon juice all over chicken. Pour olive oil over chicken. Sprinkle parsley, garlic powder and Italian seasoning over chicken.

Bake at 350°F for 20 minutes per pound (or to internal temperature reaching 160°F). Baste chicken two or three times during cooking.

Submitted by: Katrina Benjamin