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Garlic Parmesan Chicken Thighs

Garlic parmesan chicken thighs baked at high heat for a golden, shatteringly crunchy parmesan-garlic crust over juicy skin-on meat. This parmesan crusted chicken is an easy weeknight dinner with bold garlic flavor and a crisp top that turns out every time.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 4 bone-in skin-on chicken thighs Use 4 large thighs (or 6 smaller); pat dry before coating.
parmesan-garlic crust
  • 0.5 cup parmesan cheese, finely grated Finely grated parmesan helps form a crisp coating.
  • 3 tbsp olive oil Helps the seasonings and parmesan cling to the chicken skin.
  • 5 garlic, minced Fresh minced garlic for strong flavor in the crust.
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp red pepper flakes Optional for heat; reduce if preferred.
serving
  • 1 Fresh parsley and extra parmesan for serving Chop parsley and add extra shaved parmesan on top after baking.

Equipment

  • 1 sheet pan
  • 1 wire rack

Method
 

Preheat and prepare crust
  1. Preheat the oven to 425F and set a wire rack over a baking sheet.
  2. Mix parmesan cheese, minced garlic, Italian seasoning, garlic powder, onion powder, salt, black pepper, and red pepper flakes with olive oil to form a paste.
Coat and bake
  1. Pat bone-in skin-on chicken thighs dry and spread the parmesan garlic paste generously over the skin of each thigh.
  2. Bake for 30-35 minutes at 425F until the parmesan crust is golden and crispy and the chicken is cooked through.
Finish and garnish
  1. Broil for 2-3 minutes at high heat if more color is desired, watching closely so the crust doesn’t burn.
  2. Garnish with fresh parsley and extra shaved parmesan, then serve immediately while the crust stays crisp.

Notes

For the crispiest crust, keep the chicken skin dry (patting thoroughly helps) and use a wire rack so hot air circulates under the thighs. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 425F oven or toaster oven until hot and re-crisped. Freezing is not recommended because the crust texture can soften. For a lower-sodium option, reduce the added salt and use a no-salt-added parmesan if available.