Cooking Lesson #1082: Parmesan-Crusted Oven-Roasted Chicken Thighs

…from the Perspectives’ Kitchen

How you doin’? We had expected to start to see a bigger drop in grocery prices by now. Basic store label eggs have dropped from $9.95 to $4.95 on coupon at my local supermarket. But prices on beef and lamb are still not going down.
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On the other hand, chicken has been very stable. I purchased 4 large chicken thighs for only $5.00. Comparable chicken breasts were just about double in price.
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I like cooking with chicken thighs as they are really juicy and more flavorful, not to mention economical.  Now you can make  juicy Parmesan-crusted chicken thighs with my quick and easy recipe.
 
Prep time:  10 minutes
Cook time:  20+ minutes
Yield:  4 servings
 
Ingredients 
4 (5 ounce) Bone in chicken thighs 
2 tablespoons lemon pepper
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
4 teaspoons Italian-seasoned dry breadcrumbs
 
Directions

1. Rub the chicken thighs with the lemon pepper spice on both the skin side and the under underside.
2. Preheat an oven to 425° F.
3. Line a rimmed baking sheet with aluminum foil.
4. Mix the mayonnaise with Parmesan cheese together in a medium bowl until well combined.
5. Coat the chicken with mayonnaise mixture over top and bottom and then top with seasoned breadcrumbs.
6. Cook in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165° F.
7. Serve over rice or pasta.  

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ChefSecret: If you prefer white meat, use thin-cut chicken breasts. Prepare as directed but reduce cook time to about 10 minutes. Instant-read thermometer results should be the same.
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Quip of the Day:  Q.? How does a rooster make sure he is on time to crow every morning?  A.  He sets his alarm cluck!
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