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Crisy Baked Rosemary Chicken Thighs


8 chicken thighs
4 cloves garlic, minced
4 stems rosemary, leaves picked and roughly chopped
2 cups panko bread crumbs
Kosher salt and freshly ground black pepper
1 egg
1 cup milk
1 cup all-purpose flour
Extra-virgin olive oil

Preheat the oven to 350 degrees F. Put foil linned sheet tray in the oven to preheat.

Wash and trim the chicken thighs of any excess fat. Mix the garlic, rosemary and panko together in a shallow rimmed dish and season well with salt and pepper. Alternately, crush the garlic and rosemary with some olive oil and salt in a mortar and pestle.

Beat egg, add the milk and whisk to combine. Season with salt and pepper, to taste. In another dish add the flour and season with salt and pepper, to taste.

Take the chicken thighs and  dredge in the flour, then the egg wash and then coat well with the rosemary-garlic panko bread crumbs. Lay the chicken thighs out on a tray lined with parchment paper, as you work. Refrigerate the thighs for about 15 to 20 minutes for the breading to set.

Remove the hot sheet tray from the oven and drizzle with a good amount of olive oil. Arrange the chicken thighs carefully on the tray, spacing them out evenly (the chicken will sizzle when added to the hot oil). Roast until the chicken thighs are golden and crispy, about 35 to 40 minutes.



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