Cut up chicken or any combination of chicken parts
4 or 5 peeled & quartered potatoes
3 carrots, cut
2 stalks celery, thinly sliced
1 onion, cut in lg. pieces
1 sm. can stewed tomatoes
1 lg. can whole tomatoes
Oregano

Place chicken in roasting pan. Arrange potatoes, carrots, celery and onions around chicken. Add whole and stewed tomatoes by squeezing the juice out of each tomato over the chicken and vegetables. Pour the left over juice in cans around chicken, sprinkle generous amount of oregano on top, cover and bake 1 1/2 hours. This recipe tastes good with pork chops too. Serve with hot Italian bread.