Serve this dish with arugula, tomatoes, blanched green beans, and crumbled Parmesan cheese tossed with extra-virgin olive oil and vinegar.

　　

Ingredients

serves 4

　　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

　　

Step 1

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.

　　

Step 2

Stir together the bread crumbs, cheeses, parsley, and pepper in a medium bowl. Line a rimmed baking sheet with parchment paper. Oil the parchment.

　　

Step 3

Dredge each chicken piece in the bread crumb mixture to coat; shake off excess. Transfer to the prepared baking sheet.

　　

Step 4

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.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.