Baked Crisp Parmesan Romano Chicken
Marinating and baking the chicken is a healthy alternative for keeping it moist and flavorful.
Nutritional Information
(per serving)
(per serving)
| Calories | -- |
| Total Fat | -- |
| Saturated Fat | -- |
| Cholesterol | -- |
| Sodium | -- |
| Total Carbohydrate | -- |
| Dietary Fiber | -- |
| Sugars | -- |
| Protein | -- |
| Calcium | -- |
Courtesy of Martha Stewart
Ingredients
| U.S. | Metric | Conversion chart |
- 1/4 cup(s) extra-virgin olive oil, plus more for baking sheet
- 1/4 cup(s) red-wine vinegar
- 1 tablespoon(s) red-wine vinegar
- 1/2 teaspoon(s) coarse salt
- 1/4 teaspoon(s) crushed red-pepper flakes
- 1/2 teaspoon(s) dried oregano
- 3 clove(s) garlic, minced and divided
- 1 (3- to 4-pound) whole chicken, rinsed well, patted dry, and cut into 8 pieces
- 1 cup(s) fresh breadcrumbs
- 1/4 cup(s) freshly grated Parmesan cheese
- 1/4 cup(s) freshly grated Pecorino-Romano cheese
- 2 tablespoon(s) fresh flat-leaf parsley, finely chopped
- 1/4 teaspoon(s) freshly ground pepper
Directions
- 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.
- 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.
- Dredge each chicken piece in breadcrumb mixture to coat; shake off excess. Transfer to prepared baking sheet.
- Bake chicken until breadcrumbs are golden and chicken is cooked through, 45 to 50 minutes. Using a spatula, loosen chicken from sheet before serving.
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