Baked Crisp Parmesan Romano Chicken

• 1/4 c. extra-virgin olive oil
• 1/4 c. red-wine vinegar
• 1 tbsp. red-wine vinegar
• 1/2 tsp. Coarse salt
• 1/4 tsp. crushed red-pepper flakes
• 1/2 tsp. dried oregano
• 3 clove garlic
• 1 whole chicken
• 1 c. fresh breadcrumbs
• 1/4 c. freshly grated Parmesan cheese
• 1/4 c. freshly grated Pecorino-Romano cheese
• 2 tbsp. fresh flat-leaf parsley
• 1/4 tsp. Freshly ground pepper

1. Whisk together oil, vinegar, salt, red-pepper flakes, oregano, and 2 minced garlic cloves in a 9-by-13-inch baking dish.
2. Add chicken to marinade in dish, turning each piece to coat.
3. Cover with plastic wrap, and refrigerate at least 1 hour or up to 8 hours.
4. Stir together breadcrumbs, cheeses, parsley, pepper, and remaining garlic in a medium bowl.
5. Line a rimmed baking sheet with parchment paper or foil and coat lightly with olive oil.
6. Dredge each chicken piece in breadcrumb mixture to coat; shake off excess.
7. Transfer to prepared baking sheet.
8. Bake chicken until breadcrumbs are golden and chicken is cooked through, 45 to 50 minutes.
9. Using a spatula, loosen chicken from sheet before serving.

extravirgin olive oil, redwine vinegar, redwine vinegar, salt, redpepper, oregano, clove garlic, chicken, fresh breadcrumbs, freshly grated parmesan cheese, freshly grated pecorinoromano cheese, parsley, freshly ground pepper

Taken from www.delish.com/recipefinder/baked-crisp-parmesan-romano-chicken-recipe-mslo1011 (may not work)