1 broiler-fryer (about 2 lb.) cut up
1 (1 lb.) can tomatoes
1 sm. green pepper, halved, seeded and chopped (1/2 c.)
1 med. size onion, chopped (1/2 c.)
1 tsp. salt or garlic salt
1/2 tsp. Italian seasoning or leaf oregano, crumbled

Trim any fat from chicken; rinse; pat dry with paper toweling. Place skin side up in a shallow 8-cup baking dish.

Bake, uncovered, in a very hot oven (450 degrees) for 20 minutes. Remove from oven; drain off fat; remove skin. Lower oven temperature to moderate (350 degrees).

Break up tomatoes in a medium-size bowl. Stir in green pepper, onion, salt and seasoning; pour over chicken.

Bake in a moderate oven (350 degrees) for 40 minutes, basting with sauce.