1. Heat oven to 400°F. Remove skin from all chicken pieces except wings; trim any visible fat. Cut chicken breasts crosswise in half.

2. Heat oil in large roasting pan in oven 2 minutes. Combine flour, 1 teaspoon salt, oregano and pepper in large resealable plastic bag; add chicken pieces, tossing to coat well with flour mixture. Arrange chicken in hot oil in roasting pan; roast 20 minutes.

3. Stir mushrooms, red pepper and onions into roasting pan with chicken; roast

15 minutes more, stirring once.

4. Add tomatoes with their liquid, wine and remaining 1/4 teaspoon salt, breaking up tomatoes withspoon. Roast 10 minutes longer until chicken is cooked through. Sprinkle with chopped parsley.

of everybodyÂ’s favorite Italian chicken dish-but this easier version is baked instead of simmered on top of the stove. Serve with spaghetti, rice, mashed potatoes or crusty bread for mopping up the sauce.