Grated Parmesan cheese gives Anthony Roselli's roasted chicken a lovely crisp crust without the trouble of frying.
Amazing Chicken Recipes
One 3-pound chicken, cut into 8 pieces
1/4 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan cheese
2 tablespoons minced oregano
2 garlic cloves, minced
Salt and freshly ground pepper
1 cup chicken stock or canned low-sodium broth
1/2 cup balsamic vinegar
2 tablespoons cold unsalted butter
How to Make It
Preheat the oven to 400°. In a large bowl, toss the chicken pieces with the olive oil, Parmesan cheese, oregano and garlic. Arrange the chicken pieces, skin side up, on a large rimmed baking sheet and season with salt and pepper. Bake for about 45 minutes, or until lightly browned and just cooked through.
Meanwhile, in a small saucepan, combine the chicken stock and vinegar and boil over high heat until reduced to 1/3 cup, about 10 minutes. Remove from the heat and whisk in the butter, 1 tablespoon at a time, until smooth. Season with salt and pepper. Transfer the chicken to plates, spoon the sauce on top and serve.
Sautéed spinach or steamed broccoli and roasted potatoes.
A lush young cru Beaujolais would be good with the chicken.
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