|Medium||4 Medium, cut into bite sized chunks|
|Italian sausage||1 Pound, cut into 1 1/2 inch pieces|
|Salad oil||1 Tablespoon|
|Broiler fryer||3 Pound, cut up|
|Green peppers/Red peppers||4 Medium, cut into bite sized pieces|
|Onion||1 Large, quartered and separated into pieces|
|Water||1⁄2 Cup (8 tbs)|
|Oregano leaves||1⁄2 Teaspoon|
|Frozen green beans||10 Ounce (1 Package)|
1. Preheat oven to 425°F. In large open roasting pan, mix potatoes, sausages, and salad oil. Place roasting pan in oven and bake potatoes and sausages 15 minutes.
2. Cut each chicken-breast piece in half. Add chicken pieces, peppers, onion, water, salt, and oregano to pan, tossing to mix with ingredients in pan. Bake 15 minutes.
3. Separate frozen green beans under running warm water; drain on paper towels. Sprinkle green beans over chicken mixture; bake 15 to 20 minutes longer, stirring occasionally, until chicken and vegetables are tender.