CRISPY BAKED ROSEMARY, PARMESAN, AND PANKO CRUSTED CHICKEN THIGHS
Ingredients
2 ½ – 3 pounds chicken thighs (about 4-6 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 breadcrumbs
⅓ cup rosemary leaves, stemmed and chopped
½ cup Hellmann’s Real Light Mayonnaise
¼ cup olive oil
Instructions
Preheat oven to 400 degrees.
Trim any excess fat off the chicken thighs and place on a foil-lined baking 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 or offset spatula, coat each piece of chicken on both sides with the mayo, then firmly press into the parmesan panko mixture to fully coat on both sides and place back on the baking sheet. Do not crowd the chicken on the pan.
Drizzle the olive oil over the tops of the thighs on the baking sheet. Bake for 35-45 minutes until golden brown and juices run clear when pierced with a knife (about 165 degrees internal temp). DEVOUR!!
Optional – cut up several potatoes, sweet potatoes, and/or carrots into 2” pieces and place between the thighs. Drizzle with olive oil and season with salt and pepper for a one pan meal!
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