Johnny's Baked Crunchy Chicken Thighs with Lemon Olive Oil

Posted by John Arlotta on

Prep time

10 min

Cook time

30 min




  • 8 chicken thighs, skin on, bone-in
  • 1/3 cup mustard ( prefer dijon)
  • 1/4 cup Arlotta Lemon Infused Olive Oil
  • 2 tbsp fresh squeezed lemon juice
  • 1 tbsp of butter
  • 1 tsp lemon pepper spice or salt and pepper 
  • Seasoned bread crumbs or panko
  • Fresh parsley for garnish

Step 1

Begin by patting the chicken thighs dry with a paper towel to ensure they are moisture-free.

Step 2

Season the chicken thighs with either lemon pepper spice or a sprinkle of salt and pepper, ensuring each thigh is evenly coated for optimal flavor.

Step 3

In a mixing bowl, combine the Dijon mustard and Arlotta Lemon Infused Olive Oil along with the freshly squeezed lemon juice. Mix until well blended. Dredge both sides of the chicken thighs in this flavorful mixture, ensuring they are fully coated. Then, gently roll each thigh in seasoned bread crumbs or panko, providing a crispy texture and additional flavor.

Step 4

Preheat your oven to 400 degrees Fahrenheit. Arrange the coated chicken thighs evenly on a baking pan lined with parchment paper, allowing for even cooking and easy cleanup.

Step 5

Place the baking pan in the preheated oven and bake the chicken thighs for 25-35 minutes or until they are golden brown and cooked through. The internal temperature of the chicken should reach 165 degrees Fahrenheit to ensure it is fully cooked.

Step 6

Once cooked to perfection, remove the chicken thighs from the oven and garnish with freshly chopped parsley for a burst of freshness and color. Serve hot and enjoy the delightful combination of tangy lemon, savory mustard, and succulent chicken thighs.

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