TerisKitchen.com



Home
INDEX TO ALL RECIPES Appetizer and Party Food Recipes Beef Recipes Bread Recipes Cake Recipes Cookie and Candy Recipes Dessert Recipes Egg Recipes Game Meat and Bird Recipes Grain Recipes Lamb and Veal Recipes Pasta Recipes Pie and Tart Recipes Pizza and Pizza Dough Recipes Pork Recipes Poultry Recipes Salad and Salad Dressing Recipes Sandwich and Wrap Recipes Sauce and Condiment Recipes Seafood and Fish Recipes Soup and Chowder Recipes Vegetable Recipes
INDEX TO ALL FEATURES Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Healthy Menus Grilling Recipes Recipes for Leftovers Comfort Food Recipes Potluck Recipes Easy Recipes for Elegant Entertaining Recipes and Tips for Preserving Foods Homemade Spice Blends Holiday Menus and Recipes Homemade Gifts from the Kitchen Shared Recipes
INDEX TO ALL RESOURCES Glossary of Cooking Techniques Cooking Tips The Well-Stocked Kitchen Pantry Recipe Abbreviations and Conversions Essential Cooking Tools
Featured Menus Healthy Menus Holiday Menus and Recipes
Contact



Featured Pages

Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Shared Recipes Index to All Recipes and Features

Similar and Related
Recipes

Baked Chicken with Dijon and Balsamic Vinegar

Oven-Fried Chicken Breasts

Baked Sea Scallops with Herbed Breadcrumbs

Oven-Fried Pork Chops

Poultry Recipes

Healthy Recipes

Baked Chicken Thighs with Herbed Breadcrumbs

Serves 2

I must admit that I love the skin on chicken, especially when browned and crispy. It also helps keep the meat moist. So, when I decided to remove the skin from my favorite baked chicken, which is in the similar and related recipes, I knew that I had to do something to protect the thighs from drying out and add a flavorful crunch. The fresh breadcrumbs, seasoned with herbs and drizzled with a little olive oil did the trick. This is now my favorite quick and easy 'go to' chicken for a weeknight main dish. Make the recipe in any amount desired, serving one or two thighs per person, depending on size.

Baked Chicken Thighs Recipe Photo

Ingredients

  • Cooking or olive oil spray
  • 2 large bone-in chicken thighs
  • Dijon mustard
  • Balsamic or red wine vinegar
  • 1 large garlic clove, peeled and finely chopped or minced
  • 3/4 cup fresh breadcrumbs, preferably whole wheat or multigrain
  • 1/2 teaspoon dried sage leaves
  • 1/4 teaspoon dried thyme leaves
  • 1/2 teaspoon dried rosemary leaves, crumbled between fingers
  • Salt and pepper to taste
  • 1 tablespoon freshly grated Parmesan cheese (optional, see notes below)
  • Olive oil for drizzling

Preheat oven to 400° F. Lightly spray a small, shallow baking dish with cooking or olive oil spray. Remove the skin and visible fat from the chicken thighs and place in the dish. Lightly spread the top of each thigh with the mustard. Drizzle with some vinegar, then top with the garlic.

Mix together the breadcrumbs, sage, thyme, rosemary, salt and pepper. Place on top of each thigh and press down to help it adhere. Sprinkle with the Parmesan, then drizzle lightly with the oil. Bake until the chicken is cooked through and the juices run clear, 40 to 45 minutes, depending on size.

Notes: Since I first created this recipe, I have used bone-in and skinless legs or breasts. They are delicious as well. Just be careful not to overcook the breast. I used to top the chicken with grated Parmesan, but rarely do any more. I do not miss it, but the choice is yours. If you are in a pinch for time or feeling a bit lazy, omit the fresh garlic and add a little garlic powder to the crumbs. I always have fresh breadcrumbs in the refrigerator or freezer because I usually pull out excess bread from the center of crusty sandwich rolls before using. You can also make fresh crumbs from sliced bread.

Print Recipe

PA Dutch Hex Sign Photo
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying


This site may not be reproduced in whole or in part without written permission and appropriate credit given. Written, designed and maintained by Teri Ranck Foster. All rights reserved. Copyright Statement, Privacy Policy and Disclaimers.