Recipe - Baked Chicken And Potatoes

1 34 pound fryer, cut into
serving pieces
6 Potatoes, peeled & quartered
1 cup Crushed tomatoes
2 tablespoon Parsley
1 teaspoon Basil
2 Cloves garlic, minced
Salt and pepper to taste
One fourth cup Grated Parmesan cheese
3 tablespoon Vegetable oil

Wash chicken and wipe dry with paper toweling. Put enough oil in a large
roasting pan to cover bottom of the pan. Place chicken in p;an and place
potatoes between the chicken pieces.

Sprinkle tomatoes, parsley, basil, garlic, salt and pepper over the chicken
and potatoes. Lastly, sprinkle with the grated cheese and the oil.

Bake in 375øF oven for 1 One fourth hours, or until chicken is done. Yield: 4
servings. Typed in MMFormat by cjhartlin@msn.com Source: The Jr. League of
Orange County, New York (The Eastern Jr. League Cookbook)
Posted to MMRecipes Digest by "Cindy Hartlin" cjhartlin@email.msn.com
on Apr 10, 1998