Jun 3, 2005

Baked Crisp Parmesan Chicken

This recipe is adapted from one I found in Martha Stewart Living magazine. It is delicious and very easy to prepare. I serve it with roasted potatoes and steamed broccoli.

Baked Crisp Parmesan Chicken

1/4 c. (plus 1 Tbsp.) olive oil
1/4 c. (plus 1 tbsp) red wine vinegar
1/2 tsp. kosher salt
1/4 tsp. crushed red pepper flakes
1/2 tsp. oregano
1 clove garlic, minced
1 whole chicken, cut into 8 pieces
1 c. fresh bread crumbs
1/2 c. freshly grated Parmesan cheese
2 Tbsp. flat leaf Italian parsley, chopped
1/4 tsp. pepper

Pre-heat oven to 400 degrees. Whisk together oil, vinegar, red pepper flakes, oregano and garlic in a 9 x 13 in. baking dish. Add chicken to marinade, turning each piece to coat. Cover and refrigerate for at least 1 up to 8 hours. Stir bread crumbs, cheeses, parsley and pepper in a medium bowl. Line a rimmed baking sheet with parchment paper or foil. Oil lining. Dredge each piece of chicken in brad crumb mixture to coat, shake off excess. Transfer to prepared baking sheet. Bake chicken until breadcrumbs are golden and chicken is cooked through (40 - 45 minutes). Remove chicken from baking sheet with a spatula and serve.

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