Oven-baked Chicken with Garlic and Parmesan
This is excellent picnic food.
Small chicken joints are so easy to transport and have the advantage of being easy to eat without knives and forks when you get there.
This recipe is from The Delia Collection: Chicken. Serves 4
First of all, arrange the chicken joints in a shallow dish in a single layer to marinate.
Then place the garlic cloves in a mortar with 1 heaped teaspoon sea salt and crush the garlic to a puree. Now add this to the eggs in a bowl, season with some pepper and whisk well with a fork before pouring the whole lot over the chicken joints. Cover the dish with clingfilm and leave in a cool place or the fridge for a minimum of four hours, turning the chicken over halfway through.
Pre-heat the oven to gas mark 4, 350F (180C), and pop the shallow roasting tin containing the butter and oil into the oven to pre-heat as well. Meanwhile, combine the breadcrumbs with the Parmesan, parsley and a little seasoning together on a plate, and spread out some absorbent kitchen paper. Remove the chicken from the fridge, take one piece at a time and carefully sit it in the crumb mixture, patting and coating it all over with crumbs (try not to disturb the egg and garlic already clinging to it).
Next, remove the tin with the hot fat in it from the oven and add the chicken pieces, baste well and bake on a high shelf for 20 minutes. Then turn the chicken pieces over and give them another 20 minutes, before finally pouring off the excess fat from the tin and giving them another 5 minutes. Drain them on more kitchen paper, leave to cool and when cold wrap the pieces individually in foil for transportation.
You will also need a roasting tin large enough to hold the chicken in one layer