1 (10 ounce) can stewed tomatoes, drained
4 tablespoons all-purpose flour
2 tablespoons paprika
2 tablespoons salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
1/8 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon dried basil, crushed
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon dried rosemary, crushed
1 (2 pound) whole chicken, cut into 1/2 inch pieces
In a large bowl, toss tomatoes and flour and sprinkle over chicken. Cover and refrigerate for 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Remove chicken pieces from marinade. Place chicken pieces in shallow baking dish and sprinkle with paprika, salt, red pepper flakes, black pepper, basil, oregano, basil, rosemary, rosemary, crushed rosemary, crushed rosemary and crushed rosemary.
Bake chicken at 350 degrees F (175 degrees C) for 45 minutes. Turn chicken pieces over and bake an additional 30 minutes.