Crispy Baked Parmesan Chicken

Baked parmesan chicken is a delicious way to revive the same old chicken recipes. It’s juicy, the prep is easy, doesn’t require too much elbow grease, and guaranteed to please 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.

This recipe got rave reviews from the family. My son, who is notorious for being a picky eater requested his usual: a drum and a wing, and my daughter chose the thigh. Baked parmesan chicken was a new recipe for me but I decided to go for it and I’m glad I did. Everyone loved it.

I spatchcocked, or butterflied the chicken as some call it, because it’s my favorite way to roast a whole chicken. 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 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. 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!

Baked Parmesan Chicken Recipe:

-5 lb Roaster (you can use drums & thighs with the skin on if you prefer)

-1 1/2 tbsp of Green Seasoning (see video below for the green seasoning/epis demonstration & video)

-1 tsp All Purpose Seasoning

-1 tsp Chicken/Poultry Seasoning

-1/2 Chicken Boullion cube

-1 tsp Onion Powder

-1 tsp Garlic Powder

-1 tbsp Paprika

-1 tbsp Extra Virgin Olive Oil

-6 cloves of chopped garlic

-1 tbsp finely chopped fresh parsley

-1/2 tbsp finely chopped fresh cilantro

-1/2 tbsp finely chopped fresh rosemary

-1 tbsp finely chopped thyme

-6 tbsp salted butter

-1/3 cup of grated parmesan cheese

Directions:

Begin by preheating your oven to 375 degrees. Spatch cock your chicken by cutting along both sides of the spine and removing the spine. (Don’t toss the spine! There’s juicy meat there). Rinse your chicken and pat dry. Add your green seasoning, all purpose, chicken seasoning, onion & garlic powder, and paprika. Massage it into the chicken, making sure to get seasonings under the skin as well.

Grab a pestle & mortar and add your olive oil. Add your freshly chopped parsley, cilantro, rosemary, thyme, and garlic. Grind the seasonings until they form a paste. 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. Make sure to rub the fresh seasoning all over the chicken and be sure to get it under the skin.

Place it into your cast iron skillet (or baking dish if you choose) and cook for 1 hr 25 minutes on 375 degrees. Be sure to baste the chicken with its juices every 20-30 minutes or so to prevent the chicken from drying out. After 1 hr 25 minutes, in a small pan, melt 6 tbsp of salted butter and add the grated parmesan cheese. Optional: you can sprinkle more freshly chopped parsley into the butter.

Remove the chicken from the oven, pour the melted butter and parmesan cheese all over the chicken, turn your oven up to 400 degrees and place the chicken back into the oven for another 15-20 minutes. Keep an eye on it to make sure it doesn’t burn! Remove and enjoy!

Recipe for Green Seasoning/epis:

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