Parmesan Crusted Chicken
Crisp-tender chicken with the most amazing Parmesan crust and a lemony-herb sauce!
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1 cup chicken stock
- Juice of 1 lemon
- 2 teaspoons lemon zest
- 2 tablespoons unsalted butter
For the parmesan crust
- ¼ cup olive oil
- 2 tablespoons freshly grated Parmesan
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 400 degrees F.
- To make the parmesan crust, combine olive oil, Parmesan, thyme, oregano and garlic powder in a small bowl; season with salt and pepper, to taste. Using your fingers or a brush, work the parmesan crust onto both sides of the chicken.
- In a large bowl, whisk together chicken stock, lemon juice and lemon zest; set aside.
- Melt butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Add chicken stock mixture.
- Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
- Serve immediately.