4 chicken leg quarters or 4 bone-in chicken breasts
1-2 Tbsp olive oil
4 medium potatoes, peeled and quartered
Salt & pepper
2 cans (8 oz. each) whole tomatoes (cut in quarters and use liquid), divided
Italian seasoning (to taste)
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Let's Make It
Using electric skillet or large frying pan with lid, brown chicken with skin on (can be removed after cooking to reduce calories) in olive oil (enough to cover bottom of pan). Remove chicken after browned on both sides.
Add potatoes to pan in a layer and salt and pepper lightly. Cover potatoes with half of tomatoes, and then sprinkle with Italian seasoning and garlic salt. Return chicken to pan placing evenly over potatoes and tomatoes. Add remaining tomatoes over top of chicken and once again sprinkle with Italian seasoning and garlic salt.
Cook for 30 to 45 minutes or until chicken is no longer pink and potatoes are soft. If using electric skillet cook at 350 degrees F and vent, if stovetop preparation cook over medium heat and cover with lid slightly askew to allow steam to escape.