After 1 hr 25 minutes, in a small pan, melt 6 tbsp of salted butter and add the grated parmesan cheese. Be sure to baste the chicken with its juices every 20-30 minutes or so to prevent the chicken from drying out. Place it into your cast iron skillet (or baking dish if you choose) and cook for 1 hr 25 minutes on 375 degrees. Make sure to rub the fresh seasoning all over the chicken and be sure to get it under the skin. You can try a food processor or simply grab a small bowl and use a blunt object to grind the seasonings if you don’t have a pestle and mortar. Grind the seasonings until they form a paste. Add your freshly chopped parsley, cilantro, rosemary, thyme, and garlic. Grab a pestle & mortar and add your olive oil.
Baked parmesan chicken recipe skin#
Massage it into the chicken, making sure to get seasonings under the skin as well. Add your green seasoning, all purpose, chicken seasoning, onion & garlic powder, and paprika. (Don’t toss the spine! There’s juicy meat there). Spatch cock your chicken by cutting along both sides of the spine and removing the spine. 1 1/2 tbsp of Green Seasoning (see video below for the green seasoning/epis demonstration & video)īegin by preheating your oven to 375 degrees. 5 lb Roaster (you can use drums & thighs with the skin on if you prefer) I cooked the baked parmesan chicken uncovered on 375 degrees, made sure to baste it every 20-30 minutes so it didn’t dry out, and when I had 15 minutes left to go, I poured melted butter and parmesan chicken on top, turned the heat up to 400, and let the top get nice and crispy for 15 minutes! This was amazing fresh out of the oven and I know you’ll love it too! I baked it in a cast iron pan I love my cast irons! It conducts heat like a dream and you won’t have to worry about uneven cooking when you use a cast iron. It cooks easier, more evenly, and it’s an excellent way to get the skin to be crispy while giving an evenly cooked appearance to the chicken.
I spatchcocked, or butterflied the chicken as some call it, because it’s my favorite way to roast a whole chicken. Baked parmesan chicken was a new recipe for me but I decided to go for it and I’m glad I did. My son, who is notorious for being a picky eater requested his usual: a drum and a wing, and my daughter chose the thigh. This recipe got rave reviews from the family. Parmesan chicken has always been a favorite of mine, but I really wanted to incorporate some fresh herbs and seasonings into the recipe to make sure there was fresh balance of savory herbs to go along with the taste of baked parmesan chicken. It’s juicy, the prep is easy, doesn’t require too much elbow grease, and guaranteed to please the family! Baked parmesan chicken is a delicious way to revive the same old chicken recipes.
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