by Maureen Doyle
1 whole large chicken cut up (you can remove skin before cooking)
1-Large can whole tomatoes (cut tomatoes in half) reserve liquid from can.
1/4 cup Olive Oil
1 tablespoon Lemon Juice
2 Garlic cloves chopped
salt and pepper
1/4 cup water
1 small can tomato paste
In a roast pan, arrange only the following ingredients in this order:
Chopped garlic on top of chicken
Half of the reserved liquid from tomatoes
Drizzle olive oil over top
Salt and Pepper
Bake in 350 degree oven uncovered, spooning juices over chicken constantly, for one hour
Mix a half can of tomato paste with the balance of the reserved tomato liquid and 1/4 cup of water.
After on hour:
Turn chicken over and pour paste and tomato liquid mixture over top.
Add salt and pepper.
Continue cooking for one more hour, spooning juices over chicken.
Serve over pasta.