Parmesan Truffle Chicken vol. II

Cooking chicken at a high temperature with olive oil will make the skin crispy and brown. 

It’s important to rub the seasoning into the meat (i.e. under the skin) so that the amazing flavor of truffle will infuse the chicken.  My mom makes the world best roasted chicken, so I have to give her accolades for the foundation of this recipe.

8-piece chicken, bone-in, skin-on (2 breasts, 2 thighs, 2 legs, 2 wings)
Truffle Salt
Freshly cracked pepper
3/4 cup Parmesan
olive oil
Chopped parsley to garnish

Heat oven to 475*F.  Spray roasting pan with non-stick cooking spray.  Place chicken pieces in pan and drizzle liberally with olive oil, season with truffle salt and pepper, and rub into skin/flesh.  Set skin side up, top with 1/2 cup Parmesan cheese and bake for 40-50 minutes, uncovered, or until a meat thermometer reads 165*F (in the breast meat) and 180*F (in the thigh meat).  Sprinkle with remaining Parmesan, let rest for 8-10 minutes and serve with a garnish of fresh parsley.


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