My Italian Parmesan Crusted Chicken has a prep time of only 5 minutes. This is perfect for any night you don’t want to spend a long time in the kitchen. This is a gluten free, grain free, nut free, egg free, low carb, and THM S recipe.
We invited my in-laws for dinner last night at the last minute. I needed something quick and easy and I had some chicken legs in the fridge already. Roasting them with a flavorful coating was the perfect choice so I had time to do everything else (like unload the dishwasher, set the table, prep the veggies, and take pictures of this new recipe).
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Mix 1 cup parmesan cheese with 1 T each dried miced onion, minced garlic, parsley, oregano, and basil.
Slightly wet chicken so the cheese mixture will stick. Pat the cheese onto each drumstick forming a crust. Spray with olive oil from a spray bottle.
Bake chicken for 45 min (flipping once or twice during the baking) or until the internal temperature reaches 160 on a meat thermometer.
I serve these with roasted vegetables. Last night about 10 minutes after the chicken went into the oven I put in a second tray with cauliflower and chopped onions drizzled with olive oil and salt. Ten minutes later I put in a third tray with asparagus. Everything was done at the same time and roasting the vegetables really brings out their flavor.
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