2 broiler chickens, cut in serving pieces
1/2 c. olive oil
1 tsp. dried oregano
Pepper, freshly ground
Salt to taste
1 tsp. finely chopped garlic
6 tbsp. grated Parmesan cheese
1 c. dry white wine
1 lb. linguine, cooked to desired tenderness, drained

In a baking dish, combine the chicken, oil, oregano, pepper, salt, garlic and 4 tablespoons of the grated cheese. The pan must be large enough to hold chicken pieces in one uncrowded layer. Blend well and let stand covered until ready to cook.

Preheat the oven to 350 degrees. Separate the chicken pieces, arrange them skin-side up. Leave the marinade in the pan. Sprinkle with wine and remaining cheese. Place in oven and bake 1 hour until chicken is tender. May be run under the broiler to crisp the skin. Skim off excess fat, spoon some of the pan drippings over chicken. Pour the remaining drippings over the drained pasta and toss. Serve chicken and linguine together. Serves 4 to 6.