Parmesan Crusted Chicken Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 40 mins
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Servings
4 servings
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Calories
818 kcal
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Course
Dinner
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Cuisine
North American
Parmesan Crusted Chicken Recipe
Description
The Parmesan Crusted Chicken Recipe uses a whole chicken dressed with a seasoning butter that includes Parmesan cheese, minced garlic, parsley, paprika, salt, and pepper. After separating the skin from the meat, half of this buttery mixture is tucked beneath to flavor the chicken directly, while the rest is spread on top. Roasting the chicken over sliced onions and lemons adds moisture and a gentle citrus aroma, which balances the savory crust. Cooking times are split between a high temperature to crisp the crust and a lower temperature to cook through evenly.
The Parmesan cheese contributes a subtle nuttiness and a golden crisp texture to the chicken skin, while the paprika introduces a mild spice and color. The garlic and parsley enhance the savory profile, making the coating fragrant but not overpowering.
Serve this chicken carved with some of the pan juices poured over it for added flavor and moisture. The lemon and onion beneath can be discarded or served alongside as a garnish. This roast pairs well with simple sides like roasted vegetables or mashed potatoes to complement its rich flavors.
For safety and best results, avoid washing the chicken to prevent kitchen contamination. Resting the chicken before carving helps retain its juices for a moist texture.
Ingredients
- 3 lb. chicken whole
- 2 tablespoons butter softened, salted
- 3 tablespoons Parmesan Cheese divided
- 1 tablespoon parsley finely minced
- 1 teaspoon paprika
- 2 cloves garlic very finely minced
- ½ teaspoon salt sea salt
- ½ teaspoon black pepper sea salt
- 1 medium onion chopped
- 1 lemon sliced
Instructions
- Turn your oven to 425 degrees. Dry the chicken with a couple of paper towels.
- In a small bowl, mix the butter, 2 tablespoons of the parmesan cheese, parsley, paprika, garlic, salt, and pepper.
- Using your fingers or a spoon, carefully separate the skin from breast meat and as much as possible on the legs. Tuck half of the parmesan butter under the skin and spread the rest on top.
- Place the onion and lemon slices in the bottom of a small roasting pan or heavy-bottomed, ovenproof pot and place the chicken on top.
- Roast for 45 minutes then turn the heat down to 350 degrees and roast for another 45 minutes. Sprinkle the remaining tablespoon of parmesan cheese on top of the chicken and pop it back in the oven for 5 more minutes.
- Let the chicken rest of 10 minutes before carving it. Pour the juice at the bottom of the roasting pan into a bowl and serve it on the side to pour over the chicken.
Notes
- Choose a young whole chicken between 2 1/2 to 4 1/2 pounds (broiler or fryer) for optimal roasting.
- Do not wash the raw chicken to avoid cross-contamination in your kitchen.
- Allow the chicken to rest 10 minutes after roasting before carving to retain juices.
- Use softened butter to easily mix with Parmesan, garlic, and herbs for the crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 818 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 818kcal | 41% |
| Carbohydrates | 6g | 2% |
| Protein | 65g | 130% |
| Fat | 58g | 89% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 1g | 50% |
| Cholesterol | 273mg | 91% |
| Sodium | 641mg | 27% |
| Potassium | 740mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 810IU | 16% |
| Vitamin C | 25mg | 28% |
| Calcium | 101mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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