{"id":169,"date":"2013-04-27T20:43:00","date_gmt":"2013-04-27T08:43:00","guid":{"rendered":"https:\/\/shadowfoot.com\/recipe\/?p=169"},"modified":"2025-01-11T23:37:02","modified_gmt":"2025-01-11T10:37:02","slug":"baked-chicken-thighs","status":"publish","type":"post","link":"https:\/\/shadowfoot.com\/recipe\/baked-chicken-thighs\/","title":{"rendered":"Baked Chicken Thighs"},"content":{"rendered":"\n<p>These Baked Chicken Thighs are coated in a crispy, golden crust of breadcrumbs, Parmesan, and parsley, offering a deliciously simple way to elevate your meal. The mustard-butter mixture adds flavour and helps the coating adhere perfectly.<\/p>\n\n\n\n<p>This chicken coating was easier than I expected. I cut down the recipe for the photo, but in doing so, I made too many crumbs from leftover bread. The birds have a treat in store.<\/p>\n\n\n\n<p><strong>Ingredients<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>8 Chicken thighs<\/li>\n\n\n\n<li>70g Butter, melted<\/li>\n\n\n\n<li>1 Tablespoon Mustard<\/li>\n\n\n\n<li>\u00bc cup fresh Breadcrumbs<\/li>\n\n\n\n<li>\u00bd cup grated Parmesan Cheese<\/li>\n\n\n\n<li>2 Tablespoons chopped Parsley<\/li>\n\n\n\n<li>\u00bc teaspoon Salt<\/li>\n\n\n\n<li>\u00bd teaspoon freshly ground Pepper<\/li>\n<\/ul>\n\n\n\n<p><strong>Method<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Mix mustard and melted butter together.<\/li>\n\n\n\n<li>Combine breadcrumbs, cheese, parsley, salt, and pepper in a shallow bowl or plate.<\/li>\n\n\n\n<li>Dip chicken into butter, then cover in the crumb mixture.<\/li>\n\n\n\n<li>Bake for 45 minutes or until the chicken is thoroughly cooked.<\/li>\n<\/ol>\n\n\n\n<p>I used seeded mustard, but Hot English or other smooth mustard will also work. I prepared extra butter\/mustard and coated chopped potatoes, which I baked alongside the chicken. The seeded mustard added to the appearance and flavour.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>These Baked Chicken Thighs are coated in a crispy, golden crust of breadcrumbs, Parmesan, and parsley, offering a deliciously simple way to elevate your meal. The mustard-butter mixture adds flavour and helps the coating adhere perfectly. This chicken coating was easier than I expected. I cut down the recipe for the photo, but in doing [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":350,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"http:\/\/farm9.staticflickr.com\/8397\/8685669212_bf608d839c.jpg","fifu_image_alt":"","_bluesky_dont_syndicate":"","_bluesky_syndication_accounts":"","_bluesky_syndication_text":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[15],"tags":[94,86,63,93,35,95],"class_list":["post-169","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-poultry","tag-breadcrumbs","tag-butter","tag-chicken","tag-mustard","tag-parmesan","tag-parsley"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/farm9.staticflickr.com\/8397\/8685669212_bf608d839c.jpg?fit=499%2C333","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":726,"url":"https:\/\/shadowfoot.com\/recipe\/parmesan-chicken-thighs\/","url_meta":{"origin":169,"position":0},"title":"Parmesan Chicken Thighs","author":"Brian","date":"2 February 2025","format":false,"excerpt":"These Parmesan Chicken Thighs are tender, juicy, and coated in a rich tomato and herb sauce, finished with a melty cheese topping and a sprinkle of crispy fried shallots for added crunch. The combination of herbs, garlic, and Parmesan creates a comforting, flavour-packed dish that\u2019s perfect for any night of\u2026","rel":"","context":"In &quot;Poultry&quot;","block_context":{"text":"Poultry","link":"https:\/\/shadowfoot.com\/recipe\/category\/poultry\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/02\/img_9303-e1738439842185.webp?fit=1200%2C900&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/02\/img_9303-e1738439842185.webp?fit=1200%2C900&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/02\/img_9303-e1738439842185.webp?fit=1200%2C900&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/02\/img_9303-e1738439842185.webp?fit=1200%2C900&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/02\/img_9303-e1738439842185.webp?fit=1200%2C900&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":161,"url":"https:\/\/shadowfoot.com\/recipe\/stuffed-chicken-thighs\/","url_meta":{"origin":169,"position":1},"title":"Olive, Feta, and Tomato Stuffed Chicken Thighs","author":"Brian","date":"23 March 2013","format":false,"excerpt":"These stuffed chicken thighs are packed with bold flavours. They combine feta, garlic, olives, and sun-dried tomatoes for a Mediterranean-inspired filling. The rich flavour of chicken thighs makes them the perfect choice for this deliciously satisfying dish. Rolled and roasted to perfection, these thighs are golden on the outside and\u2026","rel":"","context":"In &quot;Poultry&quot;","block_context":{"text":"Poultry","link":"https:\/\/shadowfoot.com\/recipe\/category\/poultry\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm9.staticflickr.com\/8521\/8581322013_b2c3ecf217.jpg?fit=500%2C374&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":167,"url":"https:\/\/shadowfoot.com\/recipe\/chicken-turkey_meatloaf\/","url_meta":{"origin":169,"position":2},"title":"Chicken &#038; Turkey Meatloaf","author":"Brian","date":"13 April 2013","format":false,"excerpt":"This meatloaf is a great alternative for someone who doesn't eat red meat, or wants to cut down on it. The apple helps keep it moist.","rel":"","context":"In &quot;Poultry&quot;","block_context":{"text":"Poultry","link":"https:\/\/shadowfoot.com\/recipe\/category\/poultry\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm9.staticflickr.com\/8388\/8644049023_403fa54b76.jpg?fit=500%2C409&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":137,"url":"https:\/\/shadowfoot.com\/recipe\/apple-charlotte-pie-1\/","url_meta":{"origin":169,"position":3},"title":"Apple Charlotte Pie (#1)","author":"Brian","date":"8 January 2010","format":false,"excerpt":"This recipe comes from my father's recipe book. He was a chef in the army, hence the quantity it makes. Ingredients 35lb Apples, peeled, cored and sliced 3\u00bclb Suet (chopped fine) 8lb Bread crumbs or cake crumbs 4lb Sugar 18 Lemons, juiced and zested 2oz Cinnamon Butter for greasing the\u2026","rel":"","context":"In &quot;Sweet things&quot;","block_context":{"text":"Sweet things","link":"https:\/\/shadowfoot.com\/recipe\/category\/sweet-things\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/chicken.webp?fit=1024%2C1024&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/chicken.webp?fit=1024%2C1024&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/chicken.webp?fit=1024%2C1024&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/chicken.webp?fit=1024%2C1024&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":126,"url":"https:\/\/shadowfoot.com\/recipe\/half-a-dozen-scones\/","url_meta":{"origin":169,"position":4},"title":"Half-a-dozen scones","author":"Brian","date":"12 January 2008","format":false,"excerpt":"This recipe comes from Instructables, modified by what I did. It only makes half-a-dozen so it is good when there are only a few people. My lemonade scones recipe makes a much greater amount. Ingredients 225g self-raising flour (or standard flour plus 1 tsp baking powder) 55g butter, chopped into\u2026","rel":"","context":"In &quot;Baking&quot;","block_context":{"text":"Baking","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/chicken.webp?fit=1024%2C1024&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/chicken.webp?fit=1024%2C1024&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/chicken.webp?fit=1024%2C1024&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/chicken.webp?fit=1024%2C1024&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":123,"url":"https:\/\/shadowfoot.com\/recipe\/ginger_gems\/","url_meta":{"origin":169,"position":5},"title":"Ginger Gems","author":"Brian","date":"25 June 2007","format":false,"excerpt":"These Ginger Gems, baked in a traditional gem iron, are a nostalgic delight from the beloved Edmonds Cookery Book. Light, fluffy, and infused with the warm spice of ginger, they\u2019re a perfect companion to a cup of tea. Quick to prepare and beautifully golden when baked, these gems are a\u2026","rel":"","context":"In &quot;Baking&quot;","block_context":{"text":"Baking","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm9.staticflickr.com\/8148\/7491101694_60fce56732.jpg?fit=499%2C333&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts\/169","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/comments?post=169"}],"version-history":[{"count":1,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts\/169\/revisions"}],"predecessor-version":[{"id":349,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts\/169\/revisions\/349"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/media\/350"}],"wp:attachment":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/media?parent=169"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/categories?post=169"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/tags?post=169"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}