Ingredients: 1 whole chicken, (about 4 lbs.) rinsed, patted dry and cut into 9-10 equal-size pieces 2 small onions, peeled, quartered and thinly sliced 1 c. minced parsley 1 Tablespoon minced garlic 1 Tablespoon fresh oregano, chopped 1/4 - 1/2 lb. pancetta, diced small 2-3 large fresh tomatoes, sliced juice of one lemon 1 1/2 c. dry white wine salt, freshly ground black pepper Directions:Salt and pepper the chicken pieces well and lay them side by side in a roasting pan. Mix together the parsley, garlic and oregano. On each piece of chicken lay a portion of the herb/garlic mixture, a little pile of onions, and a spoonful of the diced pancetta. Top each piece with a tomato slice; salt lightly. Pour the lemon juice and white wine around the chicken. Cover well with aluminum foil and bake at 450? F. for 40 minutes. Remove foil and roast for another 20 minutes, spooning the cooking juices over the meat several times as it cooks. With a spoon or turkey baster, draw off cooking juices and boil them down to about 1/2 cup before pouring them over the chicken and serving hot. |