|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.
Serving size: Complete recipe
Calories 5089 Calories from Fat 2589
% Daily Value*
Total Fat 288 g442.7%
Saturated Fat 84.4 g422%
Trans Fat 0 g
Cholesterol 1196.8 mg398.9%
Sodium 5081.4 mg211.7%
Total Carbohydrates 271 g90.4%
Dietary Fiber 22 g88.1%
Sugars 42.8 g
Protein 335 g670.4%
Vitamin A 114.1% Vitamin C 166.2%
Calcium 107.3% Iron 131.8%
*Based on a 2000 Calorie diet