CRUNCHY Skin BAKED CHICKEN THIGHS with ROASTED POTATOES
I had 4 big chicken thighs (with skin, bone-in) ~ but I threw away the package before I checked the weight on them for you ~ trim off any excess hanging fat
1 egg...............................................................................about 1/2 cup Panko bread crumbs
about 1/2 cup Italian dry bread crumbs..........................1 tsp. Kosher salt
1/2 tsp. black pepper.......................................................1 tsp. dried thyme leaves
I used 1 big Russet potato ~ washed ~ cut into quarters lengthwise, then cut those in half
about 1 tsp. Kosher salt...................................................1/2 tsp. black pepper
about 2 TB extra-virgin olive oil (or about 2 TB melted butter)
1/2 tsp. dried thyme leaves
Optional: peeled carrots, cut into thick matchsticks or slices
***
Preheat oven to 400. Line a big rimmed baking sheet (or 2, if you're making more) with foil and spray with non-stick spray (buttery or olive oil). Set aside.
Put the Panko, bread crumbs, salt, pepper and thyme leaves into a large plastic bag; hold tightly closed and shake to combine it all. ** Put the egg into a shallow pan with about 1 TB water, and lightly beat with a fork. *** Now, put the chicken (1 thigh at a time) into the egg (coat it all over); then pop it into the bag with the crumbs. Close the bag tightly and shake until the chicken is coated all over. Put the chicken (skin-side down) on the pan, and repeat with the rest of the chicken. ** Now, wash your hands before handling the potatoes!
Put the potato wedges into another plastic bag (don't use the same one that you used for the raw chicken). Drizzle the olive oil (or butter) over them, and sprinkle with the salt, pepper and thyme. Close the bag and shake to coat the potato wedges all over. ** Then fit them in between the chicken pieces on the pan.
If you want to add CARROTS as a side vegetable, repeat same process with carrots, and put on the pan with the potatoes.
Bake for 25 minutes. Turn over the chicken and potato wedges. Bake for another 25 minutes. Ready to eat! (NOTE: This time was perfect for thick thighs ~ if you're doing drumsticks reduce the time ~ if you're doing bone-in breasts, you may need to increase the time).
Serves 2 or 3 (depends how hungry you are). If you don't want to roast carrots with it, just add a green salad or coleslaw.