Lunch: Baked Crisp Parmesan Romano Chicken

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

Ingredients

1/4 c. extra-virgin olive oil
1/4 c. red-wine vinegar
1 tbsp. red-wine vinegar
1/2 tsp. Coarse salt
1/4 tsp. crushed red-pepper flakes
1/2 tsp. dried oregano
3 clove garlic
1 whole chicken
1 c. fresh breadcrumbs
1/4 c. freshly grated Parmesan cheese
1/4 c. freshly grated Pecorino-Romano cheese
2 tbsp. fresh flat-leaf parsley
1/4 tsp. Freshly ground pepper

Instructions

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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