2 whole chicken breasts, halved
Olive oil
4 lg. potatoes, peeled and quartered
1 med. onion, peeled and halved
1 garlic clove, finely chopped
1 (med.) can stewed, peeled tomatoes

Pour very slight amount of olive oil in large, shallow baking pan. Arrange chicken. Place onion and potato pieces between chicken pieces. Salt and pepper to taste. Sprinkle finely chopped garlic over all. Sprinkle oregano sparingly over all. Break up pieces of tomato with fingers and pour over all, including juice. Bake at 325 degrees for about 1 hour or until potato is done. Lower heat and baste with juice if cooking too fast.