1 chicken cut into pieces
2 cloves of garlic
1 small onion
3 tablespoons (chopped) of olive oil
3 tablespoons (chopped) of vinegar
1/4 cup of chopped fresh parsley
Salt and pepper to taste
6 tomatoes
Oregano to taste
Salt to taste
1/2 cup of grated Parmesan cheese
1 chicken cut into pieces
2 cloves of garlic
1 small onion
3 tablespoons (chopped) of olive oil
3 tablespoons (chopped) of vinegar
1/4 cup of chopped fresh parsley
Salt and pepper to taste
6 tomatoes
Oregano to taste
Salt to taste
1/2 cup of grated Parmesan cheese
Wash the chicken and place it in a refrigerator
In a blender, blend garlic, onion, olive oil, vinegar, parsley, and pepper
Spread the mixture over the chicken, cover with plastic wrap, and refrigerate for at least 30 minutes
Remove the plastic wrap and roast in a preheated oven at 400°F for 30 minutes, basting occasionally with seasonings
Cut the tomatoes in half and remove seeds
Arrange them around the chicken in a refractory dish, taking care not to burn yourself
Inside the tomatoes, place oregano, salt, pepper, and Parmesan cheese
Drizzle with olive oil and return to the oven
Increase temperature to 425°F and let it cook until the chicken is golden brown and the tomatoes are tender
Serve immediately.
