Print

Crispy Baked Parmesan Chicken Thighs with Easy Lemon Herb Sauce

crispy baked parmesan chicken thighs - featured image
Print Recipe

Juicy chicken thighs with a perfectly crunchy parmesan crust paired with a bright, tangy lemon herb sauce. A quick and easy recipe ideal for weeknight dinners or dinner parties.

Ingredients

Scale
  • Bone-in, skin-on chicken thighs
  • 1 cup (100g) freshly grated parmesan cheese
  • 1 cup (60g) panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • Olive oil (for brushing and sauce, use extra virgin for sauce)
  • ¼ cup (60 ml) olive oil for sauce
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 2 tablespoons finely chopped fresh parsley and thyme
  • Pinch of salt and pepper for sauce

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
  2. Pat the chicken thighs dry with paper towels to remove excess moisture.
  3. In a shallow bowl, combine parmesan, panko breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well.
  4. Brush each chicken thigh with about 1 tablespoon (15 ml) olive oil on both sides.
  5. Press the chicken into the parmesan mixture, coating thoroughly, especially on the skin side.
  6. Arrange the coated thighs skin-side up on the wire rack, spacing evenly.
  7. Bake for 35-40 minutes until the internal temperature reaches 165°F (74°C) and the crust is golden and crunchy.
  8. While the chicken bakes, whisk together olive oil, lemon juice, Dijon mustard, honey or maple syrup, chopped parsley and thyme, salt, and pepper to make the lemon herb sauce.
  9. Remove chicken from oven and let rest for 5 minutes.
  10. Drizzle the lemon herb sauce generously over the chicken and serve immediately.

Notes

Patting the chicken dry is crucial for crispiness. Use fresh parmesan for best crust texture. If crust browns too quickly, tent with foil after 25 minutes. Wire rack helps keep crust crispy; if unavailable, flip chicken halfway through baking. For gluten-free, substitute panko with gluten-free breadcrumbs. For dairy-free, omit parmesan and use nutritional yeast.

Nutrition

Keywords: crispy baked chicken, parmesan chicken thighs, lemon herb sauce, easy chicken recipe, weeknight dinner, baked chicken, crispy chicken, parmesan crust

Find it online: https://rowanrecipes.com/crispy-baked-parmesan-chicken-thighs-with-easy-lemon-herb-sauce-recipe/