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Crispy Baked Chicken Thighs Easy Zesty Lemon Herb Recipe

crispy baked chicken thighs - featured image

A quick and easy recipe for crispy baked chicken thighs with a zesty lemon herb crust that delivers juicy, flavorful meat and a satisfying crunch.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • Zest and juice of 1 large lemon
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon chopped fresh thyme leaves
  • 1 teaspoon chopped fresh rosemary
  • 3 cloves garlic, minced
  • 1 cup (100g) panko breadcrumbs
  • 1/4 cup (25g) grated Parmesan cheese (optional)
  • 2 tablespoons olive oil
  • Salt and freshly ground pepper to taste

Instructions

  1. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top.
  2. Pat chicken thighs dry with paper towels to ensure crispy skin.
  3. In a medium bowl, combine panko breadcrumbs, lemon zest, parsley, thyme, rosemary, minced garlic, Parmesan cheese (if using), salt, and pepper. Mix well.
  4. Place chicken thighs skin-side up on the wire rack. Brush each with 2 tablespoons olive oil and juice of half a lemon (about 1 tablespoon).
  5. Press the breadcrumb mixture firmly onto the skin of each chicken thigh.
  6. Bake for 35-40 minutes until the crust is golden brown and the internal temperature reaches 165°F (74°C).
  7. Let the chicken rest for 5 minutes before serving.

Notes

Pat chicken skin very dry before seasoning for extra crispiness. Use a wire rack to allow air circulation and avoid soggy bottoms. Watch Parmesan cheese closely during baking to prevent burning. Let chicken rest after baking to keep it juicy. For gluten-free, substitute panko with almond flour or gluten-free panko. For dairy-free, omit Parmesan or use a plant-based alternative. Optionally add a squeeze of fresh lemon before serving for extra brightness.

Nutrition

Keywords: crispy baked chicken thighs, lemon herb chicken, easy chicken recipe, weeknight dinner, baked chicken, zesty chicken, herb crust chicken