Categories: Chicken

Ingredients

• 3 lb chicken, cut into 8 pieces
• salt and pepper
• 2 tbsp olive oil
• 2 green peppers, cut into strips
• 1 large onion, thinly sliced
• 8 oz mushrooms, quartered
• 2 garlic cloves, chopped
• 1 tsp dried oregano
• 2 cups canned Italian peeled tomatoes, drained and chopped

Directions

1. Preheat oven to 450. Oil a roasting pan.

2. Rinse chicken and pat dry. Arrange skin side down in pan. Sprinkle with salt and pepper. Bake for 30 minutes.

3. Turn chicken and sprinkle skin side down with salt and pepper. Bake for 20 minutes more.

4. While chicken cooks, in a large skillet, heat oil over medium. Add the peppers, onion and mushrooms. Cook until vegetables are tender, about 15 minutes.

5. Stir in the garlic and cook 2 minutes. Add tomatoes, oregano, salt and pepper. Bring to a simmer and cook until sauce is thick, about 30 minutes.

6. Spoon off some of fat around chicken. Pour the sauce and vegetables over chicken. Bake 20 minutes longer.

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