Categories: Poultry, Vegetables 
      Yield: 6 servings 
  
      3 sl Lean Bacon                          2    Med. Tomatoes, chopped 
      2    Med. Onions, thinly sliced          2    Med. Zucchini, thinly sliced 
           -(1 1/2 cups)                       2 tb Lemon Juice 
      2    Med. Potatoes, peeled and           1 tb Fresh Marjoram or Dill 
           -thinly sliced                    1/4 c  Chopped Parsley 
      2 lb Chicken Drumsticks                       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