We tried this recipe with chicken from the farmers market and wow! was it good! Adapted from the Joy of Cooking 1997 Edition, p. 603.
Rinse & pat dry:
3 1/2 – 5 lbs chicken parts
Whisk together in a bowl large enough to hold the chicken:
3/4 cup yogurt (we used plain whole milk greek yogurt)
1/4 cup lemon juice
1/4 cup olive oil
2 Tablespoons finely minced shallots (we used onion)
1 Tablespoon finely minced fresh thyme or rosemary, or 1 teaspoon dried
2 teaspoons salt
2 teaspoons chili powder
1 teaspoon grated lemon zest (optional)
Add the chicken to the yogurt mixture and turn to coat. Cover and refrigerate 2-4 hrs. Position a rack in the upper third of the oven. Preheat the oven to 425 degrees. Lightly oil a baking sheet.
Combine in a wide, shallow bowl:
2/3 cup parmesan cheese
1/2 cup dry breadcrumbs
1/2 cup cornmeal
3 Tablespoons minced fresh parsley
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
Remove the chicken from the marinade and shake off the excess. Dip the chicken pieces in the cornmeal mixture and arrange the chicken skin side up on the baking sheet. Bake until crisp & golden, about 35-40 minutes. Enjoy!