1 Chicken cut into pieces
¼ cup grated Romano Cheese
2 teaspoon Salt
¾ teaspoon black pepper
½ teaspoon garlic powder
¼ cup chopped fresh Italian Parsley
½ cup olive oil
1 cup plain bread crumbs
3 large baking potatoes peeled and quartered
1 cup peas, defrosted
Preheat oven to 375
Rinse and pat dry chicken. In a large bowl add chicken, cheese , half of each of the spices and parsley. Add ½ cup olive oil and mix well . Coat chicken with bread crumbs and set aside.
In a separate bowl toss potatoes with remaining spices. Grease the bottom of a large roasting pan with olive oil. Arrange chicken skin side down and arrange potatoes around chicken and drizzle with olive oil.
Cover and bake for 30 minutes. Reduce oven temp. to 350 degrees.
Bake uncovered for another45 minutes. Add peas the last 10 minutes .
Transfer to platter and serve.