3 pounds chicken parts or bone-in breast halves
1/2 cup Italian bread crumbs store bought or homemade
1/2 cup Parmesan cheese
2 teaspoons parsley flakes
1/4 teaspoon rosemary
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried leaf oregano, crumbled
1/2 teaspoon dried leaf thyme, crumbled
1/4 teaspoon pepper
1/4 cup melted butter
1 tablespoon cold butter, cut in small pieces
Remove skin from the chicken. Combine bread crumbs, Parmesan cheese, parsley flakes, garlic, rosemary, salt, oregano, thyme, and pepper. Dip chicken in melted butter then coat with crumb mixture. Arrange chicken in a single layer, not touching, in a greased shallow baking dish. Dot with butter. Bake at 350° for about 1 hour or until chicken is tender and nicely browned.
Boil chicken for 30 minutes, leaving skin on, you can use broth to make soup.
Grill chicken with skin on. Mix butter and herb together to baste the chicken with while cooking, omit bread crumbs. Grill until juices run clear when piercing with a fork.