Here is my latest version of the Chicken recipe that I made on The Rachael Ray Show on September 15th. I originally learned how to make it from my friend and mentor, Jean Anderson (see photo below). When Rachael asked me to come on her show and make someone else’s recipe that I like so much I wish I had developed it, that was the first recipe I thought of.
Jean Anderson Chicken
Serves 4 to 6
1 ½ sticks unsalted butter, cut into several pieces
1 tablespoon minced garlic
3 cups fresh bread crumbs
1 3/4 ounces finely grated Parmigiano-Reggiano
1 tablespoon minced fresh rosemary
½ teaspoon freshly ground black pepper
3 ½ pounds chicken pieces (white and dark meat
or all white or dark) on the bone with the skin
Preheat the oven to 350 degrees F.
In a small saucepan combine the butter and the garlic and heat over medium heat until melted. Transfer to a medium bowl. In another bowl stir together the bread crumbs, cheese, rosemary and pepper to taste. Dip each chicken piece, one at a time, into the melted garlic butter, making sure it is coated on all sides and then coat it well with the crumb mixture, packing it on. Transfer to a parchment lined rimmed sheet pan and drizzle on any of the remaining butter. Bake until lightly browned and just cooked through (160 degrees on an instant read thermometer), about 50 minutes. Let stand for 5 minutes before serving.