Description

A foolproof recipe for juicy, bone-in chicken thighs coated in a shatteringly crisp garlic, parmesan, and panko breadcrumb crust. Baked to perfection with minimal cleanup.

Ingredients

Scale

2 pounds bone-in, skin-on chicken thighs
4 cloves garlic, minced
2 tablespoons extra virgin olive oil
1 cup panko breadcrumbs
½ cup freshly grated parmesan cheese
1 teaspoon dried parsley
½ teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon red pepper flakes (optional)

Instructions

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Pat chicken thighs dry thoroughly with paper towels to ensure crispiness.
Place chicken on the prepared baking sheet and season generously with salt and black pepper on both sides.
In a small bowl, combine panko breadcrumbs, grated parmesan, minced garlic, dried parsley, onion powder, and red pepper flakes (if using). Mix well.
Drizzle olive oil over the chicken thighs and coat evenly.
Press the breadcrumb mixture firmly onto the top of each thigh. Flip and coat the other side, or coat only the top for a simpler method.
Bake for 40-45 minutes, rotating the pan halfway through, until the internal temperature reaches 165°F (74°C) and the crust is golden brown.
Remove from oven and let rest for 5 minutes before serving.

Notes

Patting the chicken dry is crucial for a crispy crust. Press the breadcrumb mixture firmly onto the chicken to prevent it from falling off. For best results, use fresh garlic and freshly grated parmesan. Reheat leftovers in the oven at 375°F to restore crispiness; avoid the microwave.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 2 thighs per serving
Calories: 450
Sugar: 1
Sodium: 400
Fat: 28
Saturated Fat: 8
Carbohydrates: 12
Fiber: 1
Protein: 35

Keywords: chicken thighs, baked chicken, garlic parmesan, panko crust, easy dinner, one-pan meal, crispy chicken, weeknight dinner