Ingredients:
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar, plus
1 tablespoon red wine vinegar
1/2 teaspoon coarse salt
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
1 clove garlic, minced
1 (3 1/2 lb) whole chickens, rinsed well,patted dry,and cut into 8 pieces
1 cup breadcrumbs
1/4 cup grated parmesan cheese
1/4 cup grated pecorino romano cheese
2 tablespoons finely chopped fresh flat-leaf parsley
1/4 teaspoon fresh ground pepper
Directions:
Preheat oven to 400 degrees.
Whisk together oil, vinegar, salt, red-pepper flakes, oregano, and garlic 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 and pepper in a medium bowl.
Line a rimmed baking sheet with parchment paper or foil.
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 and serve.
Servings: 4-6
Time preparation: 15 min.
Time total: 65 min.