Mediterranean Baked Chicken

By on November 11, 2011

1138 Mediterranean Baked Chicken


2 Tbsp. olive oil
2 Tbsp. lemon juice
1 large chicken, cut into serving pieces
1 tsp. salt (optional)
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. kolson speghettis
2 Tbsp. Parmesan cheese


Preheat oven to temperature 400 F.
Combine oil and lemon juice in a bowl and rub over chicken pieces.
Arrange chicken in the bottom of a 9×13 inch flameproof casserole or baking pan.
Season with salt, oregano and white pepper.
Bake 30 minutes, turning chicken pieces after 15 minutes.
Remove casserole 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 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.
Serve sprinkled with cheese.