BAKED PARMESAN, ROSEMARY, AND PANKO CRUSTED CHICKEN THIGHS
3-pounds chicken thighs (about 6 thighs, bone-in and skin on)
1 teaspoon salt
1 teaspoon black pepper
¾ cup grated parmesan cheese (plus 1 tablespoon for garnish)
¾ cup panko bread crumbs
⅓ cup rosemary leaves, stemmed and chopped
½ cup Hellmann’s Real Light Mayonnaise
¼ cup olive oil
Preheat oven to 400 degrees.
Trim any excess fat off the chicken thighs and place on a foil-lined cookie sheet. Season the thighs on both sides liberally with the salt and pepper.
Combine the parmesan, panko, and rosemary in a pie plate or shallow baking dish.
Using a pastry brush, coat each piece of chicken on both sides with the Hellmann’s mayo, then press into the parmesan panko mixture to coat on both sides and place back on the baking sheet. Do not crowd the chicken.
Drizzle the olive oil over the tops of the thighs on the baking sheet. Bake for 40-45 minutes until golden brown and juices run clear when pierced with a knife.
Garnish with parmesan and DEVOUR!!
Optional – cut up several potatoes and/or carrots into 2” pieces and place between the thighs. Drizzle with olive oil and season with salt and pepper for a 1 pan meal!
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