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Baked Chicken Thighs with a Crispy Anchovy Crust

Posted by Peggy on July 26, 2011

Baked Chicken Thighs with a Crispy Anchovy Crust
Recipe: Baked Chicken Thighs with a Crispy Anchovy Crust


  • 1/4 cup extra virgin olive oil
  • 1-2 teaspoons minced garlic
  • 1-2 teaspoons anchovy paste
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup panko (Japanese bread flakes) or bread crumbs
  • 1 pound boneless, skinless chicken thighs
  • 1 tablespoon finely chopped parsley
  • 1 lemon, quartered


  1. Preheat oven to 375°.
  2. Combine oil, 1 teaspoon garlic, 1 teaspoon anchovy paste, and panko or bread crumbs. Combine well. Add additional anchovy paste and garlic to taste, keeping in mind the flavors will lose their intensity when baked.
  3. Rinse and pat chicken thighs dry. Put the chicken thighs on a platter, large enough to accommodate them, and pat seasoned crumb mixture over the top of the thighs. Let sit, refrigerated, 15 minutes.
  4. On an oiled aluminum-lined sheet pan, bake chicken on center rack of oven until lightly browned and cooked through, 20-30 minutes depending on thickness of chicken thighs. Sprinkle with parsley and serve with lemon wedges.

Active Time: 15 minutes

Refrigeration and bake time: 45 minutes

Number of servings (yield): 4

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