1/2 c. salad oil
3 frying chickens, cut into pieces
2 1/2 tsp. oregano
1 1/2 tsp. salt
Paprika
2 (4 oz.) cans sliced mushrooms
4 tbsp. Parmesan cheese

Line a 15 x 10 inch shallow pan with aluminum foil. Pour salad oil into pan. Place pan in 425 degree oven for about 10 minutes. Remove pan from oven and place chicken pieces, skin side down in the hot oil. Sprinkle with 1/2 oregano and salt. Sprinkle with paprika.

Return to oven for 30 minutes. Turn chicken pieces. Sprinkle with remaining oregano, salt and paprika. Bake 15 minutes longer. Remove from oven, spoon drippings over chicken, pour mushrooms, with liquid from mushroom can, over the chicken, sprinkle with Parmesan cheese. Bake 5 minutes longer. Serves 12.