4 med. potatoes, thinly sliced
1 med. onion, thinly sliced
Salt & pepper
1 (3 1/2 lb.) chicken, cut up
Salt & pepper
1 (28 oz.) can tomatoes, undrained
1 tsp. dried oregano
1 tsp. dried basil
2 tbsp. grated Parmesan cheese

Spray the bottom of a 13 x 9 inch baking pan with vegetable spray. Preheat oven to 375 degrees. Layer potato slices in the bottom of pan. Top with onion slices. Season with salt and pepper. Arrange chicken pieces skin side up on top of onions. Season with salt and pepper. Pour tomatoes and juice on top of chicken, moving tomato aside so the chicken skin isn't covered and will brown. Sprinkle with oregano, basil and Parmesan cheese. Bake uncovered for 1 1/2 hours or until chicken and potatoes test done. 4 servings.