8 chicken thighs or breasts3 large potatoes, cut in thick slices
1 small onion, thinly sliced
1 cup canned tomatoes, drained and chopped
1 teaspoon dried basil
½ teaspoon salt
½ teaspoon black pepper
4 teaspoons olive oil
Chopped parsley for garnish
Preheat your oven to 350 degrees.
Remove the skin from the chicken. Wash and pat dry. Season the chicken with salt and pepper; dredge in flour.
Lay the chicken in a single layer in a casserole dish that has been oiled with cooking spray. Arrange the potatoes in between the chicken so it can soak up the juices. Cover with slices of onion. Spoon the tomatoes over the top of the onions. Season with salt and pepper to taste. Sprinkle with dried basil. Drizzle the whole thing with olive oil.
Cover the pan and bake for half an hour.
Stir the ingredients, and then return the pan to the oven for another half hour or until the potatoes and chicken are done. Baste frequently during the last half hour of cooking to keep everything moist.
Place the finished food on a serving dish and pour the juices over the top. Garnish with parsley and serve.