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Garlic Parmesan Chicken Thighs

Garlic parmesan chicken thighs with a golden, shatter-crisp parmesan-garlic crust. Baked chicken thighs stay juicy while the parmesan forms a crunchy coating over the skin.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Bone-in skin-on chicken thighs
  • 4 bone-in skin-on chicken thighs
Parmesan garlic paste
  • 0.5 cup parmesan cheese, finely grated
  • 3 tbsp olive oil
  • 5 garlic, minced
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp red pepper flakes
Garnish
  • 0.25 fresh parsley
  • 1 tbsp extra parmesan

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 wire rack

Method
 

Preheat and prep the paste
  1. Preheat oven to 425F.
  2. Mix parmesan, garlic, Italian seasoning, garlic powder, onion powder, salt, pepper, and red pepper flakes with olive oil to form a paste.
Coat the thighs
  1. Pat chicken dry, then spread the parmesan garlic paste generously over the skin of each thigh.
Bake until crisp
  1. Place thighs on a wire rack over a baking sheet and bake 30-35 minutes, until the parmesan crust is golden and crispy and the chicken is cooked through.
Finish for extra color and garnish
  1. Broil 2-3 minutes if more color is desired.
  2. Garnish with fresh parsley and extra shaved parmesan before serving.

Notes

For extra crunch, keep the wire rack elevated so air circulates around the chicken skin. Store leftovers in the refrigerator up to 3 days; reheat in a 400F oven until hot and the crust regains some crispness. For a lower-fat swap, use reduced-fat parmesan and a slightly thinner paste with 2 tbsp olive oil.