You won’t have any leftovers with this delicious baked chicken with a crunchy herbed breadcrumbs coating.
Let’s talk about chicken today.
It’s cold out and I bet you want something hot for dinner tonight. Something hot that is still easy to make on a weeknight and easy on the pocket.
Hey, Christmas is coming and we all have to save some money right?
Some months back, I came across this heavenly Italian Baked Chicken recipe from Samantha over at Five Heart Home. She has a lovely blog and you should definitely check it out if you haven’t already.
This recipe is absolutely amazing. Truly. You have to trust me here.
As with the recipe I shared previously for Baked Salmon with Spicy Coriander Sauce, once again, your blender and oven will do most of the work for you! I used chicken thighs as they are extremely cheap and I happen to love them. I also baked them with the skin on for a bit of sinful indulgence. You can always remove the skin if you prefer.
For the breadcrumbs, I had made them previously and had a batch frozen in the freezer. It was as easy as defrosting some for this dish. I have included the recipe for the herbed breadcrumbs here but to be honest, I used approximates and I just used a mixture of fresh herbs that I had on hand. Feel free to add or subtract as you choose. I recommend making a big batch and freezing up the leftovers as I guarantee you will be making this dish again.