2Saute mushrooms in butter until soft; save till later.
Line a shallow baking pan with foil, or use a foil pan. Pour salad oil into pan. Place in hot oven (425) to heat, about 10 minutes. Remove pan from oven.
3Place chicken pieces, skin side down, in hot oil. Sprinkle with half the oregano and salt. Sprinkle lightly with paprika. Return to oven and bake 30 minutes.
Turn chicken pieces; sprinkle with remaining oregano and salt, and lightly with paprika. Bake 15 minutes longer; remove from oven.
4Pour saved mushrooms over chicken; spoon fat and drippings in pan over chicken and mushrooms.
5Sprinkle with parmesan cheese; bake 5 or 10 minutes longer.