No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


Baked Crisp Parmesan Romano Chicken

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

  • Servings: 4
Baked Crisp Parmesan Romano Chicken

Source: Martha Stewart Living, March 2005


  • 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


  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 Fahrenheit.

  3. 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.

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

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

Reviews (4)

  • 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!

  • 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.

  • 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.

  • 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.

Related Topics