Roasted Chicken Oreganato
- 6-8 chicken pieces of choice
- 4 yukon gold potatoes chopped
- 4 red potatoes chopped
- 1 large onion chopped
- 1 container cherry tomatoes
- 1/8 cup olive oil
- 1/4 cup fresh oregano chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Mix all ingredient in a roasting pan, arrange chicken over vegetable with the skin side up.
Roast at 375 till juices run clear or thermometer reads 170 degrees, approximately 45 min.
You may need to broil on high for 5 min at the end if skin is not crispy.