Ingredientes para Baked Crisp Parmesan Romano Chicken
- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoons Red Wine Vinegar
- 1 teaspoon Coarse Salt
- 1/2 teaspoon Red Pepper Flakes
- 1 teaspoon Dried Oregano
- 2 cloves minced Garlic
- 1.5 lbs bone-in, skin-on chicken pieces
- 1 1/2 cups Breadcrumbs
- 1/2 cup grated Parmesan Cheese
- 1/4 cup grated Pecorino Romano Cheese
- 1/4 cup chopped Fresh Flat Leaf Parsley
- 1/4 teaspoon Fresh Ground Pepper
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Cómo preparar Baked Crisp Parmesan Romano Chicken
- Preheat oven to 400 degrees F (200 degrees C).
- In a 9x13 inch baking dish, whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon salt, 1/2 teaspoon red pepper flakes, 1 teaspoon dried oregano, and 2 cloves minced garlic.
- Add 1.5 lbs bone-in, skin-on chicken pieces to the marinade, ensuring each piece is coated.
- Cover the dish with plastic wrap and refrigerate for at least 1 hour, or up to 8 hours.
- In a medium bowl, combine 1 1/2 cups breadcrumbs, 1/2 cup grated Parmesan cheese, 1/4 cup grated Romano cheese, 1/4 cup chopped fresh parsley, and 1/4 teaspoon black pepper.
- Line a rimmed baking sheet with parchment paper or foil.
- Dredge each chicken piece in the breadcrumb mixture, pressing gently to adhere.
- Shake off any excess breadcrumbs.
- Transfer the chicken pieces to the prepared baking sheet.
- Bake for 45-50 minutes, or until the breadcrumbs are golden brown and the chicken is cooked through (internal temperature reaches 165 degrees F).
- Let rest for 5 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
7g
Fat
74g
Carbs
6g
