CRISPY BAKED ROSEMARY, PARMESAN, AND PANKO CRUSTED CHICKEN THIGHS
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
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Cooking tools:
- Pastry brush
- Offset spatula
- Pie dish
- Baking dish
- Instant-read thermometer
- Oven
- Baking sheet
- Aluminum foil
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
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
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