PARMESAN HERB CHICKEN THIGHS
4 ounces freshly grated parmesan cheese
1-2 tablespoons fresh parsley, chopped
1/8-1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
Pinch garlic powder
8 chicken thighs
1/2 cup butter, melted

Mix the first 7 ingredients in a small bowl. Wash the chicken and pat dry. Grease a 9x13" baking dish; arrange the chicken pieces, skin side down in the dish. Season the bottom of the chicken pieces with salt and pepper. Using tongs or a fork, dip the skin side of each thigh in the melted butter, then in the cheese mixture. Place skin side up in the baking dish. Bake at 425 for 35-50 minutes, until the juices run clear.

Makes 4-8 servings
Can be frozen

Per 1/4 Recipe: 732 Calories; 60g Fat; 45g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
Per 1/8 Recipe: 366 Calories; 30g Fat; 22g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs

This is a slight variation on the Parmesan Herb Chicken recipe that uses bone-in chicken breasts. The breasts came out a little too dry for my tastes, so I decided to try the recipe with thighs instead. They turned out better.


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