Baked Crisp Parmesan-Romano Chicken

• 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

1. Preheat the oven to 400F.
2. Whisk together the oil, vinegar, salt, red pepper flakes, oregano, and garlic in a 9 x 13-inch baking dish.
3. Add the chicken to the marinade in the dish, turning each piece to coat.
4. Cover with plastic wrap, and refrigerate at least 1 hour or up to 8 hours.
5. Stir together the bread crumbs, cheeses, parsley, and pepper in a medium bowl.
6. Line a rimmed baking sheet with parchment paper.
7. Oil the parchment.
8. Dredge each chicken piece in the bread crumb mixture to coat; shake off excess.
9. Transfer to the prepared baking sheet.
10. Bake the chicken until the bread crumbs are golden and the chicken is cooked through, 45 to 50 minutes.
11. Using a spatula, loosen the chicken from the sheet before serving.

extravirgin olive oil, redwine vinegar, coarse salt, red pepper, oregano, garlic, chicken, bread crumbs, freshly grated parmesan cheese, freshly grated pecorino romano cheese, parsley, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/baked-crisp-parmesan-romano-chicken-392630 (may not work)