Here's a receipe that is a staple in my house. It's nothing fancy but it sure is tastey. Now being that numbers,measuring and anything to do with equations makes my lil head spin, bear with me please. I use splashes, handfuls and shakes instead.
First you need a chicken and ya dont have to skin it but I prefer it skinned. Cut it up if you like and put in a large casserole dish. If your lucky enough to have a LODGE brand casserole skillet, thats half the battle! Skin and cut up enough potatoes, around 4 I'd say and thow in a handful or two depending on how big your hands are of carrots. A nice medium onion, bell pepper and a garlic clove or two all chopped up go in as well. Add a can of tomatoe sauce 8 oz. Now this is optional but in our house it's mandatory, add about 15 green olives with pimento to the mix and don't you dare chop them up!
Several splashes of olive oil, a couple of shakes of onion powder, black pepper. Put the cover on your dish, set it at 350 and let it cook for an hour( but watch it so it doesn't dry up) then lower heat and let it go till the meat falls off the bones. Throw this over some rice and ENJOY!!!!!