Chicken Thighs with Potato Parmesan Crust
Serves: 4
  • 4 tablespoons shredded Parmesan cheese
  • 4 tablespoons Idahoan® Original Mashed Potato
  • 1 tablespoon finely minced fresh oregano (or fresh rosemary or Italian parsley)
  • Olive oil
  • 2 pounds bone-in, skin-on chicken thighs
  1. Heat oven to 375° F. Spray an 8-inch or 9-inch square baking dish with nonstick spray. Set aside.
  2. Whirl Parmesan, potato flakes and oregano in a small food processor until well mixed and resembling fine crumbs.
  3. Brush chicken thighs lightly with olive oil. Place thighs in prepared baking dish. Top each thigh with a thick layer of the breading, using all of it.
  4. Bake, uncovered, for 45 minutes. Remove from oven and serve.
  5. To use boneless, skinless thighs: Follow the recipe except the chicken amount will be about 1½ pounds of boneless, skinless thighs. Baking time will be 35-40 minutes.
  6. For a fancier presentation: Peel the papery skin off several large onions. Cutting through the equator of the onion, cut ⅜-inch thick slices and lay one slice/plank under each chicken thigh. Proceed with recipe using either bone-in or boneless thighs, placing each chicken thigh on onion plank, then piling the topping on as described above, and baking. To serve, slide a spatula under each chicken-onion parcel, keeping onion intact, and transfer to plate.
Recipe by Idahoan Mashed Potatoes - Idahoan Foods LLC at