cateory: courses
Baked crisp parmesan romano chicken
Reviews: 198
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 easpoon 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 flatleaf parsley
- 1/ 4 teaspoon freshly ground pepper
- Serve this dish with arugula, tomatoes, blanched green beans, and crumbled Parmesan cheese tossed with extra-virgin olive oil and vinegar.
How to make
Baked crisp parmesan romano chicken
Baked crisp parmesan romano chicken
- Preheat the oven to 400F. Whisk together the oil, vinegar, salt, red pepper flakes, oregano, and garlic in a 9 x 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.
- Stir together the bread crumbs, cheeses, parsley, and pepper in a medium bowl. Line a rimmed baking sheet with parchment paper. Oil the parchment.
- Dredge each chicken piece in the bread crumb mixture to coat; shake off excess. Transfer to the prepared baking sheet.
- 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.
- SERVES 4
Comments for
Baked crisp parmesan romano chicken
Baked crisp parmesan romano chicken
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