Chicken Napolitano

VIDEO LINK: https://youtu.be/rexrUcCJmQY

Yields: 3-4 Servings      Prep time: 10 minutes      Cook time: 20 minutes

Ingredients:

•1 (3-4 pound) chicken, cut into pieces 

•28 ounces canned imported plum tomatoes, undrained and crushed by hand 

•4 medium russet potatoes, peeled and cubed 

•3 cloves garlic (minced) 

•3 tbsp. chopped fresh Italian parsley 

•3 cups frozen peas, thawed (or fresh peas) 

•½ tsp. of dried oregano 

•1 medium yellow onion (diced) 

•¼ cup olive oil • •5 fresh basil leaves (chopped) 

•Salt and ground black pepper to taste •¼ cup grated Romano cheese 

•¼ cup water

Instructions:

1. Prepare Chicken: Cut the chicken into pieces. Season with salt and pepper. 

2. Arrange Ingredients: Place the chicken in a baking tray. Arrange the potatoes and peas around the chicken. 

3. Combine Ingredients: Add the plum tomatoes, diced onion, minced garlic, chopped parsley, chopped basil, oregano, olive oil, grated Romano cheese, water, salt, and pepper to the tray. Toss gently to combine. 

4. Bake: Preheat oven to 450°F (230°C). Bake for 30 minutes. 

5. Finish Cooking: Remove the tray from the oven. Stir the peas and potatoes. Return to the oven and bake for an additional 30-40 minutes, or until the chicken is cooked through and the vegetables are tender. 

6. Serve: Serve immediately. Enjoy with a crusty loaf of Italian bread!