ROASTED CHICKEN CACCIATORE

(BY WENDY ALLEN)

1 whole chicken
4 to 6 garlic cloves, peeled and sliced
2 yellow squash, peeled and coarsely chopped
2 green squash, peeled and coarsely chopped
1 large onion, peeled and coarsely chopped
8-ounce package fresh mushrooms, washed and cut in half
28-ounce can crushed tomatoes
salt, pepper, garlic powder, and oregano to taste

Preheat oven to 350°

Line a roasting pan with foil. Trim excess fat from chicken, then salt and pepper. Then with a sharp knife pierce into the chicken so that half of the sliced garlic can be inserted into the meat. Place garlic throughout the breast, back and thighs. Using the remainder of garlic, plus the squash, onion and mushrooms spread these vegetable around and inside the chicken. Then add to the crushed tomatoes, garlic powder and oregano. Pour over the chicken. Cover with a tent of foil and bake for 20 minutes per pound of chicken. Half-way through the cooking time, remove the foil. When done cut up chicken and serve over rice. Makes 4 to 6 servings.