Il Villaggio Parmigiano-Reggiano Chicken Surprise

Il Villaggio Parmigiano- Reggiano cheese and crispy chicken is a match made in cheese lover’s heaven. Our authentic Parmigiano gets tucked inside the chicken, creating a melt-in-your-mouth sensation. Red potatoes and peas complete this succulent, lemon chicken delight.

Ingredients

2 large lemons
2½ tbsp. olive oil
2 cloves garlic, crushed
2 tbsp. finely chopped parsley
1½ tbsp. dry bread crumbs
2 oz. Il Villaggio Parmigiano-Reggiano cheese, finely shredded, divided (2/3 cups)
¼ tsp. salt and pepper
8 large bone-in chicken thighs with skin
12 oz. baby red potatoes (1½” if larger, cut in half)
1 cup fresh shelled peas (or petite frozen peas, unthawed)

At a glance

Recipe type: Dinner

Serves: 4

Cook time: 65 mins

Total time: 1 hour 5 mins

Instructions

Preheat oven to 425°F. Grate enough lemon rind to equal 2 tsp. Cut ends off lemons and slice each into 4 slices. Arrange in a large (18″x12″) heavy non- stick baking pan.In a small bowl, combine lemon rind, 2 Tbsp. oil, garlic, parsley, bread crumbs, and ⅓ cup cheese.
Trim any excess fat from chicken and loosen skin but do not detach. Spread mixture under skin. Place chicken skin-side up, one piece on top of each lemon slice. Brush with remaining ½ Tbsp. oil and sprinkle with salt and pepper.
Arrange potatoes around chicken. Bake 20 minutes; turn potatoes. Reduce heat to 400°F and bake 10 minutes. Remove from oven; carefully tilt pan and spoon out excess fat from pan. Sprinkle peas into pan. Top chicken with remaining ⅓ cup cheese. Bake 5 minutes.

Notes

Tip: Fresh sugar snap peas can be used in addition to or in place of peas; bake as directed. Small snap (string) beans can also be used, but will need 10 minutes of cooking rather than 5 minutes. Use all three for a festival of fresh spring peas!