|Vegetable oil||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Dried oregano||2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), pressed|
|Broiler fryer chicken||1 , cut into pieces|
|Stewed tomatoes||1 Can (10 oz), cut up|
|Tomato sauce||1 Can (10 oz)|
|Hot water||3 1⁄2 Cup (56 tbs)|
|Thin spaghetti||10 Ounce, broken in half|
|Grated parmesan cheese/Romano cheese||3 Tablespoon (For Garnish)|
Preheat oven to 400Â°F (200Â°C).
Beat oil, lemon juice, oregano, 1 teaspoon salt, pepper and garlic until mixed well but not frothy.
Coat chicken with oil mixture.
Place chicken skin side down in a small heavy roasting pan.
Dot with butter.
In a small bowl, combine stewed tomatoes, tomato sauce and 1/2 cup hot water.
Spoon tomato mixture over chicken.
Bake in preheated oven, 30 minutes.
Turn chicken and bake 20 minutes longer.
Remove chicken and pan from oven and place on surface unit of stove.
Remove chicken from pan.
Set aside and keep warm.
Stir remaining 3 cups hot water into pan drippings.
Add 1/2 teaspoon salt.
Bring to a boil.
Stir in spaghetti.
Cook about 15 minutes, stirring often.
Place on large warm platter surrounded by chicken.
Sprinkle with grated cheese.
Makes 4 servings.