Warm dressing made from dark caramelized lemon, chicken drippings, stock, and lemon juice is used in this straightforward roasted chicken salad. Use romaine lettuce, watercress, arugula, or spinach in place of the wilted greens.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ⅓ cup olive oil
- 1 cup grated Parmesan cheese
- 1 teaspoon celery salt
- 1 teaspoon cayenne pepper
- ½ teaspoon garlic powder
- 8 (5 ounce) boneless, skinless chicken thighs
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a jelly roll pan with foil.
- Put olive oil in a shallow bowl. Mix together Parmesan cheese, celery salt, cayenne pepper, and garlic powder in another shallow bowl.
- Cut chicken thighs in half. Dip chicken pieces in olive oil so both sides are covered, then press one side in the Parmesan mixture until coated. Place on the prepared pan with the coating facing up.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts
| Calories | 315 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 95 mg |
| Dietary Fiber | 0 g |
| Protein | 28 g |
| Saturated Fat | 6 g |
| Sodium | 419 mg |
| Sugars | 0 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
This was quick and super easy! I didn’t have any celery salt on hand, so I used dillweed. I used 3 thick chicken breasts cut into 10 pieces. My gus love hot food and 1 tsp of cayenne pepper was not enough. Next time, I will try 1.5 or maybe even 2. I left it in for about 20 minutes at 400 like some people suggested, but it was too dry. Next time I will set the oven at 375 as intended. Thighs will probably be juicier. Thanks
I loved the spiciness, omitted the celery salt plus cooked in my air fryer. Next time I plan on adding a bit more heat in the spices. Definitely going into my dinner rotation.
Made mine in an air fryer You can mix the spices with the oil instead of the Parmesan if you like.
My husband loved it. I didn’t use the cayenne because of the reviews I read. It was nice.
made it in 2 batches, second one was only 1 thigh, cut in 3’s…. absolutely delicious
It turned out fantastic… Thank you
This is an excellent recipe, loved the taste and the fact that the parmesan stay on the chicken! Made it ahead for time, put it in the frig and baked it when we were ready to eat!!
I would not add the cayenne, as it seemed to take away from the cheesy flavor.
I didn’t have celery salt and used regular salt along with slightly less cayenne. Has quite a bite, but very good. I also used breasts (skinless).
Too spicey, beware!! Chicken didn’t get the color in the picture also, Very disappointed !
The only change I made was I used tenders and coated both sides. My wife and I thought they were great in fact she said I could make them again! Served with spaghetti and was very pleased with this recipe.
I made this according to the recipe but was not impressed because it was so oily in the pan when it came out of the oven. It was also a little too spicy for my family’s taste. I won’t be making it again.
I found this recipe to be absolutely delicious! I did not use Parmesan from the can but used a bag of grated Parmesan and it was almost as good as grating it myself but much easier. It was so easy to make.
This recipe was super easy and really good! I pounded my breasts to about 1/4 thick with salt, pepper, celery seed, garlic powder, and paprika. I added garlic powder and thyme to the parm mixture. and prepared as specified. Since I was roasting cauliflower, I had my oven set to 400 convection roast, so I roasted the chicken for 20 minutes and it was tender and juicy and very flavorful! Super easy and quick recipe and we loved it! For those of you wondering whether or not to use the canned parmesan cheese: NO! It’s just not the same as shredding your own parm from the block. You won’t get the sweet nutty flavor of a block of parm from the canned stuff.
This was so easy! Super flavorful and the Parmesan melted perfectly. My entire family were scraping their plates and pan to get every last ounce of this topping!
I made this and it was a hit with my husband and kiddos! They said it reminded them of chicken nuggets. I unfortunately didn’t get a chance to even try a bite because they were gone before I knew it. I did use freshly grated Parmesan. The cheese from the jar never melts the way the fresh kind does… making it a buy more oily. I did flip the chicken and sat it on a rack, turning the temp to 400 degrees to get a nice, slightly crispy outside. It came out perfect! Next time I’ll set some aside because clearly they couldn’t stop eating them!
We loved it! The spice was just right. I only had bone-in , so it took a little longer, but we both kept saying WOW! as we ate it. Our mouths tingled, and we will definitely be making this again!
it was a surprisingly bitter coating. used good evoo which sometimes has a slight bitterness. also could have come from the cheese? i used a store bought graded parm in a shaker. it was also very very wet in the pan. i liked the recipe because of the ease of getting away from the flour and egg. i may try this again without the flour and egg but will try it with breadcrumbs.
This recipe is so easy to make. It was a big hit at dinner tonight. I used 3/4 C grated Parmesan and 1/4 C grated Romano cheese. Will be making this again.
I made recipe w/o any change except that I was in a hurry & did not separate the ingredients in bowls but everyone loved it!
bit spicy for the kids but wife and i loved it