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Preheat oven to 450°F. Place chicken pieces in a lightly greased lidded casserole (or large open casserole dish); roast, uncovered, for 15 minutes.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion, peppers and garlic and cook for 5 minutes, stirring occasionally. Add tomatoes, wine, salt, pepper and crushed red pepper, breaking up tomatoes with a wooden spoon. Simmer, uncovered, for 10 minutes, stirring occasionally. Stir in parsley, mint, oregano and thyme.
Pour sauce over chicken. Cover and reduce oven temperature to 350°F. Bake for an additional 25 minutes or until internal temperature registers 170°F on an instant-read thermometer.
Serve chicken and sauce over cooked pasta. Garnish with Romano.