A delightful twist on a classic chicken dish, featuring a crispy coating and a tangy lemon herb sauce.
Combine the lemon juice, salt, pepper, olive oil, and parsley in a mixing bowl.
Marinating the chicken for at least 2 hours enhances the flavor.
Place the chicken thighs in the marinade, ensuring they are fully coated. Cover and refrigerate for 2 hours.
Turn the chicken halfway through marinating for even flavor distribution.
Preheat the oven to 350°F (175°C).
Ensure the oven is fully preheated for even cooking.
Set up three bowls: one with flour, one with beaten eggs mixed with salt and pepper, and one with breadcrumbs.
Use separate hands for wet and dry ingredients to avoid clumping.
Dredge each chicken thigh in flour, then egg, and finally breadcrumbs, ensuring an even coating.
Press the breadcrumbs gently onto the chicken for better adhesion.
Place the coated chicken thighs in a greased baking dish and bake for 40 minutes or until golden and cooked through.
Check the internal temperature of the chicken to ensure it reaches 165°F (74°C).
In a saucepan, combine the lemon juice, honey, cornstarch mixed with water, and cook over low heat until thickened.
Stir continuously to avoid lumps in the sauce.
Drizzle the sauce over the baked chicken before serving.
Garnish with additional parsley for a fresh touch.
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