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Categories:
extra-virgin olive oil red wine vinegar coarse salt red pepper oregano garlic chicken bread crumbs freshly grated Parmesan cheese freshly grated Pecorino Romano cheese parsley freshly ground pepper
Viewed: 14 - Published at: 6 years agoIngredients
- 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 teaspoon 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 flat-leaf parsley
- 1/4 teaspoon freshly ground pepper
Method
- 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.
