3 tbsp. olive or vegetable oil
1/2 c. finely chopped parsley
1 tsp. dried oregano or marjoram
Freshly ground pepper
2 - 4 cloves garlic, finely chopped
1 c. freshly grated Parmesan cheese
2 (3 - 3 1/2 lb.) chickens, quartered
1 c. dry white wine

350 degree oven. Mix together first six ingredients (the cheese is salty, so there is no need to add salt.) With your fingers or a spatula, spread some of mixture on skin side of chicken. Arrange in shallow pan, skin side up. Do not overlap and do not crowd. Pour wine into pan. Bake for 1 hour, using bulb baster to remove fat as it accumulates. Makes 4 to 6 servings. (Fresh Parmesan cheese you grate yourself will make a big difference in this recipe.)