This recipe is featured in Sara Moulton, Cooks at Home.  (We’ve included our variation for boneless chicken breasts below.)

• 12 tablespoons (1 1/2 sticks) unsalted butter
• 3 garlic cloves, minced
• 2 cups fresh bread crumbs (we used store-bought bread crumbs)
• 2/3 cup freshly grated Parmigiano-Reggiano
• 2 teaspoons kosher salt
• Freshly ground black pepper to taste
• One 3 1/2-pound chicken, cut into 10 pieces (or all thighs, wings, or breasts if desired)

Preheat the oven to 350 degrees F.  Combine the butter and garlic in a small saucepan.  Heat over medium-high heat until the butter has melted.  Pour into a large bowl and cool to room temperature.

Mix the bread crumbs, cheese, salt, and pepper in a large bowl.  Dip each chicken piece, one at a time, into the melted garlic butter.  Transfer to the bread crumb mixture and turn until coated on all sides.

Arrange the chicken in one flat layer on a large baking sheet.  Drizzle on any of the remaining melted butter.  Bake until lightly browned and just cooked through, 50 to 60 minutes.

Variation for boneless chicken breasts: Bake for 20 to 25 minutes, or until internal temperature is 165 degrees.  If cooking fewer chicken breasts than the 3 1/2 pounds of chicken called for in the recipe, just reduce the butter mixture by 1/2 to make it easy.