1 (2 1/2 lb.) broiler-fryer
1 tsp. salt
1/4 tsp. pepper
3/4 tsp. rosemary leaf, crushed
1 med. onion, chopped
1 clove garlic, minced
1 c. tomato juice
1 c. orzo (Manestra)
2 tbsp. grated Romano cheese

Cut chicken into serving pieces. Combine salt, pepper and rosemary in a small cup; rub into chicken on all sides. Place skin-side down in large skillet; brown slowly, about 10 minutes. Chicken will brown on its own melting fat. Add onion and garlic; cover; cook until soft. Stir in tomato juice; cook, covered, 20 minutes; remove lid; cook 10 minutes longer.

While chicken cooks, prepare orzo, following package directions; drain; toss with cheese. Place on serving platter; arrange chicken on top. Pour sauce over and sprinkle with parsley. Serves 6.