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1
Preheat the oven to 450 degrees.
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2
To prepare this dish properly, partly bone chicken, leaving legs and thighs attached.
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3
Bone thighs first by place them skin side down on a flat surface.
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4
Using small paring or boning knife, scrape meat away from each bone.
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5
Sever bone to separate it from leg bone.
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6
To bone legs, scrape around the bone almost but not down to the end.
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7
Using sharp, heavy knife, cut off major part of bone, leaving about one inch at end.
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8
Chop off very bottom of each leg bone.
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9
Leave breasts and main wing bones attached.
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10
Cut off and discard tip of each wing.
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11
Cut off and set aside second wing joints.
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12
Bone breasts but leave skin intact.
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13
Do not remove main wing bone.
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14
Use back bone for soup or discard.
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15
Sprinkle chicken with salt, pepper and half of oregano.
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16
Put oil in baking dish large enough to hold chicken in one layer when it is added.
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17
Add chicken and rub it in oil.
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18
Blend flour with remaining oregano, paprika, hot red pepper flakes, salt and pepper.
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19
Dredge each piece of chicken on all sides in flour mixture.
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20
Shake off excess.
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21
Return chicken pieces skin side up to baking dish.
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22
Place chicken in oven and bake 40 minutes without turning.
