2 frying chickens, cut into serving pieces
1/2 c. olive oil
1 tsp. dried, crumbled oregano
Salt and fresh ground pepper to taste
1 tsp. finely chopped garlic
6 tbsp. grated Parmesan cheese
1 c. dry white wine
1 lb. noodles, cooked al dente

1. Mix chicken, oil, oregano, salt, pepper, garlic and 4 tablespoons Parmesan in a baking pan large enough to hold the chicken in a single layer and not too crowded. Let stand until ready to cook.

2. Preheat oven to 350 degrees. Arrange chicken skin-side down, leaving the marinade in the pan. Sprinkle the pieces with the wine and the remaining cheese. Bake 1 hour, or until chicken is tender. If desired, run the pan under the broiler to crisp the skin. Spoon the drippings over the chicken and then pour the remaining drippings over the noodles and toss. Serve the chicken with the noodles. Serves 4-6.