American
Crisp Garlic-Parmesan Chicken Thighs
Bone-in chicken thighs roast until their skin is crisp, then take a late garlic-Parmesan crumb topping that turns savory and golden without scorching the fresh garlic.
4 servings · 15 minutes prep · 42 minutes cook
Ingredients
Chicken
- 4 bone-in, skin-on chicken thighs, about 2 pounds, pat very dry
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Garlic-Parmesan Crumb
- 1 1/2 ounces finely grated Parmigiano-Reggiano
- 1/3 cup panko
- 2 garlic cloves, finely grated
- 2 tablespoons chopped flat-leaf parsley
- 1 teaspoon lemon zest
- 1 1/2 tablespoons olive oil
- 1/4 teaspoon crushed red pepper flakes
- 4 lemon wedges
Directions
Render and Roast
- Heat the oven to 425°F with a rack in the upper-middle position. Season the chicken thighs with the salt and pepper, then rub with 1 tablespoon olive oil.
- Arrange skin-side up on a wire rack over a sheet pan. Roast for 28 to 32 minutes, until the skin is crisp and the center registers at least 160°F.
Add the Savory Crust
- Mix the Parmigiano, panko, garlic, parsley, lemon zest, pepper flakes, and remaining olive oil until evenly moistened.
- Press a loose layer over each thigh. Return to the oven and begin checking at 7 minutes; continue only until the crumb is golden and the meat reaches 170 to 175°F, no more than 10 to 12 minutes. Broil for no more than 1 minute only if the crumb is still pale and the garlic has not begun to darken.
Rest and Finish
- Rest uncovered for 5 minutes. Serve with the lemon wedges for squeezing at the table.
