Best Crispy Parmesan Roast Chicken Recipes

Crispy Parmesan Roast Chicken image

Provided by Food Network Kitchen

Categories main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 10

1 teaspoon minced fresh thyme, plus 3 large sprigs
1 teaspoon minced fresh rosemary, plus two large sprigs
Kosher salt and freshly ground black pepper
1 lemon, cut into 4 wedges
1 medium onion, cut into 6 wedges
1 head garlic, cut in half crosswise through the center
2 medium carrots, thinly sliced
One 3 1/2-to-4-pound whole chicken
2 tablespoons extra-virgin olive oil
1/3 cup freshly grated Parmesan

Steps:

Combine the minced thyme, minced rosemary, 1 tablespoon salt and 1/4 teaspoon pepper in a small bowl. Scatter the herb sprigs, lemon and onion wedges, garlic and carrots in a 9-by-13-inch baking dish.
Pat the chicken dry with paper towels. Using poultry shears, cut along both sides of the backbone to remove it. Open the chicken breast-side up and press firmly in the center of the breast to flatten. Sprinkle the salt mixture over both sides of the chicken. Place the chicken on top of the aromatics in the baking dish, tucking the wing tips under, and let sit at room temperature for 1 hour.
When ready to roast, position a rack in the upper third of the oven and preheat to 425 degrees F.
Drizzle the chicken with the olive oil and sprinkle all over with the Parmesan. Roast until an instant-read thermometer inserted into a thigh reaches 165 degrees F, about 45 minutes. Remove from the oven and let the chicken rest for 15 minutes before carving. Serve on a platter with the roasted carrots, lemon, onion and garlic.

Crispy Parmesan Roast Chicken With Lemon image

Provided by Melissa Clark

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 8

1 small lemon
2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper
1 teaspoon chopped rosemary, plus 4 sprigs
Large pinch of red-pepper flakes, plus more for serving (optional)
1 (3 1/2- to 4-pound) whole chicken, patted dry
Extra-virgin olive oil, for drizzling
1/3 cup finely grated Parmesan

Steps:

Finely grate 1 teaspoon zest from the lemon and place it in a small bowl. (Save the zested lemon for the drippings.) Stir in 2 teaspoons salt, pepper, chopped rosemary and red-pepper flakes, if using. Season the chicken inside and out with salt mixture. Let sit at room temperature for 20 minutes or refrigerate uncovered for up to overnight.
Heat oven to 425 degrees. Place chicken, breast-side up, in a large skillet, sheet pan or roasting pan. Stuff cavity of chicken with rosemary sprigs. Drizzle breast with a little olive oil.
Roast chicken for 30 minutes. Sprinkle chicken all over with Parmesan, then continue roasting until bird's juices run clear when skin is pierced with a knife and the skin is golden, 25 to 30 minutes longer.
Let chicken rest for 10 minutes. Squeeze juice from the zested lemon, to taste, into the pan drippings and season with more salt and red-pepper flakes if you like. Carve and serve with drippings spooned over the meat.