BAKED CRISP PARMESAN-ROMANO CHICKEN

Baked Crisp Parmesan-Romano Chicken image

Yield serves 4

Number Of Ingredients 12

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

Steps:

Preheat the oven to 400°F. Whisk together the oil, vinegar, salt, red pepper flakes, oregano, and garlic in a 9 × 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.

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