Oven Baked Chicken Thighs

I'm going to guess I've made this recipe 30 times over the last decade. This is one dish that the whole family will enjoy whether 6 years old or 60. The combination of the panko and Italian seasoned bread crumbs provides a great taste combination and an awesome crunchy crispy piece of chicken.

Ingredients:
8 - 10 Chicken Thighs
2 cups Panko bread crumbs
1 cup Italian seasoned bread crumbs
Laurey's garlic salt and pepper

Preparation:

Take a pie plate and combine the panko bread crumbs, the Italian seasoned bread crumbs and garlic salt and pepper. Remove the chicken thighs from the package and wash in cold water. Use your poultry shears to cut off most of the skin from each thigh piece, leaving just enough to cover the top of the chicken thigh.   

 

Prepare a large broiler pan by covering the bottom pan in aluminum foil. By doing this you'll save yourself a lot of clean up work.

To prepare the chicken, I'm not going to use any fancy three dip method, just place a chicken thigh skin side down in the bread crumbs, roll it around and place on the pan. Repeat the process with all of the chicken thighs. Take the left over bread crumbs and sprinkle on top of the chicken thigh for a little extra crunch.

 

Bake the chicken in a 350 degree oven for 45 minutes. Serve over a bed of orzo pasta and top with some diced green onions.

 

Side dish serving suggestion:

White Balsamic and Olive Oil Roasted Broccolini.html