Baked Crisp Parmesan Romano Chicken

Ingredients

  • 2 tablespoons flat-leaf parsley, fresh, finely chopped
  • ¼ cup freshly grated Pecorino-Romano cheese
  • ¼ cup freshly grated Parmesan cheese
  • ¼ teaspoon freshly ground pepper
  • 1 cup fresh breadcrumbs
  • 1 whole chicken (3 to 4 pounds), rinsed well, patted dry, and cut into 8 pieces
  • 3 garlic cloves, minced and divided
  • + 5 more ingredients
    • ½ teaspoon dried oregano
    • ¼ teaspoon crushed red-pepper flakes
    • ½ teaspoon coarse salt
    • ¼ cup plus 1 tablespoon red-wine vinegar
    • ¼ cup extra-virgin olive oil, plus more for baking sheet

1. Whisk together oil, vinegar, salt, red-pepper flakes, oregano, and 2 minced garlic cloves in a 9-by-13-inch baking dish. Add chicken to marinade in dish, turning each piece to coat. Cover with plastic wrap, and refrigerate at least 1 hour or up to 8 hours. 2. Preheat oven to 400 degrees Fahre...

View full recipe at SpringPad

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