Chicken Thighs, that are Parmesan Crusted, is next in our series.
This is a simple Oven-Baked bone-in Chicken Thigh, with a Parmesan Crust. Dipped in a butter-wash instead of an egg-wash, and coated with an herbaceous Parmesan spice rub. Serve with coleslaw and roasted potatoes, for an easy weeknight meal.
Cooking the chicken at high heat, insures that they get a crispy skin. But a crispy skin doesn’t help if it is not fully cooked. By cooking at 400 and checking the internal temperature after 30 minutes, you make sure your chicken is ready to eat. A reminder – all ovens are different, so adjust the timing as needed, to make sure the temperature of the chicken thighs reads 165 on a meat thermometer before serving.
I prefer chicken thighs to chicken breasts in almost every case. Breasts dry out quicker and have less flavor than thighs. This recipe will showcase the thighs ease of cooking and will stay moist for
- 2-4 Bone-in thighs
- ¼ cup butter melted
- Salt & Pepper to taste
- 1 cup freshly grated Parmesan cheese
- 1 tbsp fresh parsley chopped
- One tsp dried thyme
- 1 tsp paprika
- 1 tsp garlic powder
Instructions for Chicken Thighs
- Preheat the oven to 400F.
- Melt the butter and set aside (should be warm)
- Salt & pepper the thighs on both sides
- In a bowl, mix the parmesan cheese, parsley, thyme, paprika, and garlic powder.
- Dip each chicken thigh in the melted butter and then dip in the Parmesan mixture to coat the thighs.
- Place the thighs skin side up in the 9” x 13” baking dish.
- Bake in the oven for 30 minutes and check internal temperature.
- They are ready when the temperature reaches 165F in the thickest part of the thigh.
If you like this recipe, try our Chicken Thighs in Yogurt