Chicken and Potato Bake

2 1/2 to 3 lbs. frying chicken pieces, skins removed
3 large russet potatoes, cut into wedges
2 medium onions, diced
1 1/2 tsp. garlic salt
1/4 tsp. pepper
2 (14 1/2 oz.) cans choice cut tomatoes, drained
1/4 cup fresh chopped Italian parsley

Preheat oven to 350 degrees. Place chicken pieces in 13x9x2-inch baking dish. Arrange potatoes over chicken; top with onion. Sprinkle garlic salt and pepper evenly over onion. Spoon tomatoes over dish and top with parsley. Cover with foil and bake at 350 degrees for 1 1/2 hrs. or until chicken is no longer pink in the center and potatoes are tender. Makes 4 to 6 servings.