1/4 c. Italian dressing
1 chicken, cut into serving pieces
1 c. (28 oz.) whole peeled tomatoes (undrained), chopped
1 lb. potatoes, cut into chunks
2 medium onions, cut into quarters
2 medium red, green or yellow peppers, cut in strips
1 tbsp. fresh rosemary leaves
1 tsp. thyme leaves
1 tsp. salt
1/4 tsp. pepper

Preheat oven to 375°F. In large skillet, heat Italian dressing and brown chicken over medium high heat; set aside. In 13 x 9-inch baking pan, combine remaining ingredients; add chicken and turn to coat.

Bake, uncovered, stirring occasionally, 50 minutes or until chicken is done and vegetables are tender. Serve, if desired, with French or Italian bread.

Makes about 4 servings.