To complete the meal, add a side of spaghetti or other pasta tossed with a little olive oil and some grated Parmesan cheese, and seasoned with salt and pepper.
Recipe information
Yield
Serves 4
Ingredients
1 cup fresh flat-leaf parsley leaves, chopped
1/4 cup plain dried breadcrumbs
1/4 cup grated Parmesan cheese
Grated zest of 1 lemon (about 1 tablespoon)
Coarse salt and fresh ground pepper
4 bone-in chicken breast halves (about 3 pounds)
Preparation
Step 1
Preheat the oven to 450°F. In a small bowl, mix the parsley, breadcrumbs, Parmesan, and zest. Season the mixture with 1/4 teaspoon each salt and pepper.
Step 2
Divide the parsley mixture into 4 mounds. Carefully loosen the chicken skin with fingers; tuck the parsley mixture under the skin. Season the chicken with salt and pepper. Place in a 9–by-13-inch roasting pan.
Step 3
Bake until the skin is crispy, the chicken is cooked through, and an instant-read thermometer inserted in the thickest part of the meat registers 165°F, about 30 minutes.
Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
