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We whisked together a mixture of extra-virgin olive oil, grated Parmesan (which added savory flavor and helped boost browning), minced fresh garlic, lemon zest, a little sugar for balance, salt and pepper, pepper flakes, and Italian seasoning and marinated the chicken for at least an hour (or up to one day) to allow the marinade to permeate the meat

The closed back adds a classic and refined touch, ensuring a cohesive and polished look

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France, Livre de Chasse , 14051410