3 sl Lean Bacon

      2    Med. Onions, thinly sliced

           -(1 1/2 cups)
      2    Med. Potatoes, peeled and

           -thinly sliced
      2 lb Chicken Drumsticks

      2    Med. Tomatoes, chopped

      2    Med. Zucchini, thinly sliced

      2 tb Lemon Juice

      1 tb Fresh Marjoram or Dill

    1/4 c  Chopped Parsley

           Salt and Pepper to taste
  Ina a shallow 2 1/2 to 3 quart microwave safe utensil, arrange bacon
  between sheets of paper towel. Microwave at high (100%) 4 minutes or until
  crisp. Remove bacon, drain on paper towels and set aside for garnishing.
  Arrange onions and potatoes over bottom of utensil; cover with plastic wrap
  and microwave at high 8 minutes. Stir well. Arrange drumsticks, with
  meatier portions to ouside, on top of vegetables. Add remaining ingredients
  except salt and parsley. Cover with wax paper and microwave at high 5
  minutes, then at medium high (70% power) 14 minutes per pound of
  drumsticks, stirring several times. Let stand 15 minutes and check for
  doneness; juices should run clear when pierced with a fork. Add salt to
  taste. To serve, garnish with crumbled bacon and parsley.
  SOURCE: *Oneida Daily Dispatch SHARED BY: Jim Bodle 2/93