Baked Parmesan-Romano Chicken Drumsticks

Adapted from Martha Stewart Living magazine. You can use a whole cut-up chicken, or an equivalent (3 1/2 - 4 pounds) of chicken parts on the bone (drumsticks, thighs, etc.). Skin can be on or off, whatever your preference is. If you don't have romano cheese, just double the parmesan cheese.

Yield: 4 servings
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  • 1/4 cup(s) olive oil
  • 1/4 cup(s) red wine vinegar
  • 1/2 teaspoon(s) kosher salt
  • 1/4 teaspoon(s) crushed red pepper flakes
  • 1/2 teaspoon(s) dried oregano
  • 1 whole(s) garlic clove minced
  • 3-4 pound(s) chicken parts bone in
  • 1 cup(s) breadcrumbs
  • 1/4 cup(s) grated parmesan cheese
  • 1/4 cup(s) grated romano cheese
  • 2 tablespoon(s) flat-leaf parsley finely chopped


  1. 1. Whisk together the olive oil, vinegar (add an extra tablespoon), salt, red pepper, oregano and garlic in a baking dish. Add the chicken to marinate in the dish, turning each piece to coat. Cover with plastic wrap and refrigerate for at least 1 hour, up to 8 hours.

  2. 2. Preheat oven to 400.

  3. 3. Stir together the breadcrumbs, cheeses, parsley and pepper in a medium bowl. Line a rimmed baking sheet with foil. Oil the lining by hand or with cooking spray.

  4. 4. Dredge each piece of chicken in the breadcrumb mixture to coat; shake off excess. Transfer to prepared baking sheet.

  5. 5. Bake chicken until breadcrumbs are golden and chicken is cooked through. It should take 40 minutes if you are just using the drumsticks or thighs, 45-50 minutes if you are using the whole chicken.
September 2013

This recipe is a personal recipe added by CKSchirmeier and has not been tested or endorsed by MyRecipes.

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