New This Month

Baked Crisp Parmesan Romano Chicken

61

Our Italian chicken, served with a simple salad, gets its flavor from two cheeses. Along with Parmesan and Romano, the coating consists or oregano, parsley, olive oil, red-wine vinegar, and breadcrumbs made from cubes of crusty white bread.

  • Servings: 4

Source: Martha Stewart Living, March 2005

Ingredients

  • 1/4 cup extra-virgin olive oil, plus more for 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
  • 3 garlic cloves, minced and divided
  • 1 whole chicken (3 to 4 pounds), rinsed well, patted dry, and cut into 8 pieces
  • 1 cup fresh breadcrumbs
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup freshly grated Pecorino-Romano cheese
  • 2 tablespoons flat-leaf parsley, fresh, finely chopped
  • 1/4 teaspoon freshly ground pepper

Directions

  1. Preheat oven to 400 degrees. 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. Stir together breadcrumbs, cheeses, parsley, pepper, and remaining garlic in a medium bowl. Line a rimmed baking sheet with parchment paper or foil and coat lightly with olive oil.

  3. Dredge each chicken piece in breadcrumb mixture to coat; shake off excess. Transfer to prepared baking sheet.

  4. Bake chicken until breadcrumbs are golden and chicken is cooked through, 45 to 50 minutes. Using a spatula, loosen chicken from sheet before serving.

Cook's Notes

Marinating and baking the chicken is a healthy alternative for keeping it moist and flavorful.

Reviews Add a comment

  • cook4me67
    13 AUG, 2012
    This chicken was fabulous! I marinated it overnight-it was juicy, fall off the bone tender and very flavorful. I made two chickens and was left with only a few pieces!! I doubled the coating which turned out to be way too much. I also added a little extra cheese. This is now a favorite of my family!
    Reply
  • San357
    15 JUL, 2011
    This is for chamois; If u have any extra cheese left from this recipe, you can Put it in a freezer bag, & freeze until another recipe calls For it. This can be done with many different cheeses, blocks, & shredded. I have right now about five in my freezer to use In different recipes.
    Reply
  • chamoisb
    13 JUL, 2011
    My family absolutely adore this recipe. They begged me to make it again, but the cheeses are hard to find in a smaller quantity and end up going to waste. So, this is our "once-in-a-while" dish. Hey, that makes it more special.
    Reply
  • ninjamom331
    12 APR, 2011
    Wow this was so easy to make and just delicious. I didn't have a whole chicken on hand so I just used 5 chicken legs and two split chicken breasts. I also had only Panko bread crumbs and they worked out great. Really tasty and delicious, great week night meal.
    Reply