My lemon garlic parmesan chicken thighs are made with just a few simple pantry ingredients and bursts with amazing flavor–this is the recipe to try!
As you know I’m a chicken girlie, and I love nothing more than a new chicken dish. I’ve seen parmesan chicken wings many times and I too have made delicious parmesan crusted chicken tenders in the air fryer and the flavor is out of this world. My husband loves chicken thighs and so I’m always looking for new ways to enjoy it. Once you make my lemon garlic parmesan chicken thighs dish you won’t want chicken thighs any other way.
To clarify a few things, I did make the chicken on a bed of baby dutch potatoes. This is totally optional if you have a different side in mind, it does not impact that flavor of the chicken so no worries there!
All you need to make my lemon garlic parmesan chicken thighs is:
- Bone in chicken thighs, trimmed
- Mayo
- Shredded parmesan cheese
- Garlic paste
- Kosher salt
- Blackening seasoning, I like this one
- 1 tsp smoked paprika
- Baby dutch potatoes *optional
- 1 tbsp olive oil
- Garnish with lemon zest & fresh parsley to taste
Okay, don’t skip the lemon zest garnish because it’s really the finisher that gives a nice punch of lemon flavor. If you don’t want to zest a lemon, I get it, add about 1 tsp of lemon juice to the chicken while seasoning.
Can I use boneless chicken thighs for this recipe?
Sure you can! BUT it won’t have nearly as much flavor as bone in chicken thighs. If you do decide to use boneless, be sure to adjust the cook time because you don’t want to overcook. I would cook boneless chicken thighs for about 20-30 minutes max until internal temp registers 165 F.
Why is the cook time so long?
When cooking at 350 F, you aren’t roasting the meat, so it’s a nice steady cooking temperature that will allow the meat to cook all the way through on the inside and develop a really nice crispy crust on the outside. I know an hour and 15 minutes is a long time for 4 chicken thighs but it’s so worth it for that nice crunch and perfectly cooked meat. If you’re in a pinch and need to cut the time in half, just crank the heat up to roasting at 425 and cook for 30-35 minutes or until internal temperature registers 165 F.
Enjoy, friends!
Lemon garlic parmesan chicken thighs
My lemon garlic parmesan chicken thighs are made with just a few simple pantry ingredients and bursts with amazing flavor--this is the recipe to try!
Ingredients
- 4 bone in chicken thighs, trimmed
- 1/2 cup mayo
- 1/2 cup shredded parmesan cheese
- 1 tsp garlic paste
- 1 tsp kosher salt
- 1 tsp blackening seasoning
- 1 tsp smoked paprika
- 1/2 lb baby dutch potatoes, halved
- Garnish with 1 tsp of lemon zest & 1 tbsp of fresh parsley to taste
Instructions
- Heat oven 350 degrees
- In a baking dish, add baby dutch potatoes in a single layer
- Top with clean and trimmed chicken thighs
- Season chicken with seasoning blend liberally, add mayo, garlic and parmesan cheese
- Mix well to combine everything in the dish, including the potatoes
- Bake for 1 hour and 15 minutes or until chicken skin is crisp and juices run clear
- Garnish with fresh lemon zest and freshly chopped parsley
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Leave a review for how the dish went, and check out my website for even more delicious recipes!
Hi! Not able to pin your recipe. “Link broken” message
Author
sorry, not sure why that’s happening
Nutritional information? I am salt restricted. It sounds amazing but I’m afraid it has too much sodium per serving for me.
Thanks!
Author
hi–the salt is in your control, I use kosher salt and salt free seasoning blends. I don’t have the nutritional information. Parmesan cheese is a saltier cheese so perhaps you can cut the salt addition in the seasonings.
Hi Natasha, I’m trying to save on pinterest your Lemon Garlic Parmesan Chicken Thighs Recipe but Can’t seem to save it on your website. Please send to my email. Thanks so much.
Looks awesome
Author
thanks so much!
If not cooking with potatoes – how long, to cook chicken, please.
Also, without layer of potatoes, do you coat the pan?
Author
hi–same cook time. You can spray the pan but chicken thighs release a lot of fat so they shouldn’t stick.
Hi what should be the temp/cooking time, if you substitute it with breast?
I went ahead and coated the potatoes and chicken in a bowl, because it was difficult to spread on the potatoes, even after adding some olive oil to the mix.
Ok, so these were absolutely delicious!! Juicy on the inside, crispy on the outside!! I will never bake chicken any other way!! I didn’t have blackened seasoning so I used cajun seasoning. Thanks so much for this recipe!!
Should the chicken be covered while baking?
Author
Hi—uncovered! You want the skin to get crispy
Absolutely delicious! Amazing. So much flavour. Made as presented but added the juice of a lemon over chicken before baking and used jerk seasoning which is what I had on hand. Zest & parsley on after. So, so yummy!
What would you recommended as sides for this recipe?
Author
hi–potatoes as mentioned in the post as well as some roasted vegetables would be great. Otherwise, rice or mashed potatoes would be great too