Ingredients:

• 2 Tbsp olive oil
• 2 Tbsp lemon juice
• 1 large frying chicken, cut into serving pieces (or leg quarters)
• 1 tsp salt
• 1 tsp dried oregano leaves, crumbled
• 1/2 tsp white pepper
• 1 lb. tomato sauce
• 2 cups chicken stock, hot
• 1 cup hot water
• 1/2 lb. dry fusilli pasta (or pasta shells)
• 1 Tbsp parmesan cheese

Preheat the oven to 400 degrees. Combine oil and lemon juice in a bowl and rub over chicken pieces. Arrange chicken in the bottom of a 9×13 flameproof casserole or baking pan. Season with salt, oregano, and white pepper. Bake 30 minutes, turning chicken pieces after 15 minutes. Remove casserole dish from oven and transfer chicken to a platter. Set aside. Stir tomato sauce, stock, and water into casserole dish and cook over medium high heat until mixture comes to a boil. Stir in dry pasta and bring to a boil. Add chicken pieces in a single layer. Return to oven and bake another 30 minutes, until chicken is tender.