Chicken With Tomato And Onion

Chicken topped with tomato and onion with baked potatoes on the side


  • Vermont MISTY KNOLL chicken, cut in pieces to serve 4
  • 1/8 cup COLAVITA organic olive oil
  • 1 teaspoon KNUDSEN lemon juice (or juice from fresh lemon)
  • 1 medium tomato, cut into large chunks
  • 1 medium onion, cut into large chunks
  • dried Parsley
  • 4 small potatoes, if desired


Rinse chicken pieces. Place in bowl. Pour olive oil and lemon juice over chicken. Sprinkle with dried Parsley. Refrigerate overnight, occasionally turning over the chicken to make sure it is all covered with the olive oil and lemon juice. Add more olive oil if needed. Preheat oven to 350F. Place chicken in baking pan, along with tomato and onion chunks. Add potatoes in oven if desired. Bake for about 45 minutes, basting chicken with juices every 15 minutes or so. Bake until chicken is cooked throughout.

Serves 4.