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Grill-Roasted Chicken with Crispy Parmesan

Grill-Roasted Chicken with Crispy Parmesan

Paula: Melissa Clark’s clever recipe for The New York Times, Crispy Parmesan Roasted Chicken, is stirring up breathless excitement on social media. As it should, sprinkling grated Parmesan over a chicken as it roasts creates an extra crackly, super delicious skin. Naturally, I couldn’t wait to adapt the recipe for the grill. Spatchcocking the bird creates even more crispy crust (and surface area for the cheese), and roasting it over rosemary sprigs infuses the meat and pan juices with an incredible perfume.

Scott: I always brake for Crispy Parmesan, but the combination of all of these elements, Parmesan cheese, roasted chicken skin, rosemary, woodsmoke… I have to say, it has me at a dead standstill.

Paula: It was a huge hit at our house, and leftovers are great for lunch the following day (or in chicken salad).

Tags : The Usual
categories : Recipes

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