serve with Rosted garlic butter bruschetta or any rustic bread, It always tastes better the next day.
Portion size8 servings
cut in 8 pieces each
cut in about 1 inch pieces
cloves of garlic
Preheat oven to 450. Oil the bottom of a large roasting pan with 4 tablespoons of olive oil. Lay the cut pieces of chicken in the pan with the skin side down. Do not overlap. Season the chicken with 1 tsp each of salt and pepper. Bake uncovered for 30 minutes. The chicken will stick to the bottom of the pan which is ok. Turn over chicken pieces and bake for another 25 minutes. While the chicken is baking, preheat 2 tbsps of olive oil in a large deep skillet over medium heat. Saute onions, green peppers and mushrooms until they are slightly tender, about 15 minutes. Add garlic, chopped tomatoes Italian seasoning and rest of salt and pepper(more to taste if needed) and simmer uncovered until the chicken has baked for the total of 55 minutes. Once the chicken has finished baking, take the chicken out of the oven and lower the oven temperature to 350. Drain all the fat off the bottom of the pan. (It is fine for the chicken to be stuck to the bottom of the pan) Pour sauce evenly over the top of the chicken. Bake uncovered in the oven for another 30 minutes. When finished, let pan sit out covered for about 15 minutes before serving.