Time: 1 hour 15 minutes
Feeds: 4 people
Ingredients:
- 8-10 bone-in chicken thighs with the skin removed
- 4 oz mayonnaise
- 4 oz Dijon mustard
- 1 cup panko breadcrumbs
- Zest from 1 lemon
- 1/4 cup parsley
- 2-3 tbsp capers
- 2 shallots, thinly sliced lengthwise
- 3 tbsp olive oil
- Salt and pepper, to taste
Directions: Preheat the oven to 400 degrees. Then start with the toppings for the chicken. In a bowl, combine the mustard and mayonnaise and season with salt, pepper, and garlic powder to taste. In another bowl, combine the panko, lemon zest, and parsley. Season this with salt and pepper to taste.
Add the chicken thighs to a 9×13 baking dish and season with salt. Spoon the mayo and mustard mixture on top of the chicken and then rub that in so it’s coating the entirety of each chicken thigh. Next sprinkle the panko mixture on top followed by the capers and shallots. Drizzle with the olive oil and cover with foil.
Next, bake for 45 minutes at 400, covered, and then drop the temperature to 375 and bake uncovered for another 15-20 minutes. The chicken thighs should temp out to about 180 degrees but are safe to eat at 165 degrees.
We ate ours with baked potatoes / sweet potatoes but this would also be great with a crusty bread or buttered noodles.