ROASTED CHICKEN OREGANO MARTHA

3-l/2 lbs. chicken cut into l0 serving pieces (or all thighs)
4 med Yukon gold potatoes, drubbed and cut into med size chunks
4 plum tomatoes cut into med size chunks
l large onion cut into med size chunks
l/4 cup olive oil
l/4 cup fresh oregano leaves coarsely chopped
l/2 tsp. salt
l/4 tsp. pepper
Heat oven 450 with rack in upper third. Co,bine the chicken, potatoes, tomatoes and onion in large roasting pan. Add the olive oil, oregano, s&p; toss to combine. Arrange the chicke skin side up over the top of the bggies. Roast until the juices run clear and thermometer registers l70 about 45-50 mins.
Seves 4 to 6 Martha Stewart Living