Baked Crisp Parmesan-Romano Chicken

Name: Baked Crisp Parmesan-Romano Chicken
Yield: serves 4
Ingredients: 1/4 cup extra-virgin olive oil, plus more for the baking sheet; 1/4 cup plus 1 tablespoon red-wine vinegar; 1/2 teaspoon coarse salt; 1/4 teaspoon crushed red pepper flakes; 1/2 teaspoon dried oregano; 1 garlic clove, minced; 1 whole chicken (3 1/2 to 4 pounds), rinsed well, patted dry, and cut into 8 pieces; 1 cup fresh bread crumbs; 1/4 cup freshly grated Parmesan cheese; 1/4 cup freshly grated Pecorino Romano cheese; 2 tablespoons finely chopped fresh flat-leaf parsley; 1/4 teaspoon freshly ground pepper

January 26, 2012

Serve this dish with arugula, tomatoes, blanched green beans, and crumbled Parmesan cheese tossed with extra-virgin olive oil and vinegar.

Recipe information

Yield
serves 4

Ingredients

1/4 cup extra-virgin olive oil, plus more for the baking sheet

1/4 cup plus 1 tablespoon red-wine vinegar

1/2 teaspoon coarse salt

1/4 teaspoon crushed red pepper flakes

1/2 teaspoon dried oregano

1 garlic clove, minced

1 whole chicken (3 1/2 to 4 pounds), rinsed well, patted dry, and cut into 8 pieces

1 cup fresh bread crumbs

1/4 cup freshly grated Parmesan cheese

1/4 cup freshly grated Pecorino Romano cheese

2 tablespoons finely chopped fresh flat-leaf parsley

1/4 teaspoon freshly ground pepper

Preparation

Step 1
Preheat the oven to 400°F. Whisk together the oil, vinegar, salt, red pepper flakes, oregano, and garlic in a 9 × 13-inch baking dish. Add the chicken to the marinade in the dish, turning each piece to coat. Cover with plastic wrap, and refrigerate at least 1 hour or up to 8 hours.
Step 2
Stir together the bread crumbs, cheeses, parsley, and pepper in a medium bowl. Line a rimmed baking sheet with parchment paper. Oil the parchment.
Step 3
Dredge each chicken piece in the bread crumb mixture to coat; shake off excess. Transfer to the prepared baking sheet.
Step 4
Bake the chicken until the bread crumbs are golden and the chicken is cooked through, 45 to 50 minutes. Using a spatula, loosen the chicken from the sheet before serving.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsItalian American Italian European Chicken Poultry Pecorino Cheese Dairy Parmesan Parsley Herbs & Spices Main Dinner Nut Free Easy Weeknight Meals Broil Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes