Baked Italian Chicken
Baked Italian Chicken is juicy and flavorful with a crunchy coating of homemade seasoned breadcrumbs for a dinner that’s oven-ready in minutes!
Servings 6 servings
Calories 563kcal
Ingredients
- 3 to 3 ½ pounds bone-in chicken thighs & drumsticks approx. 8 to 9 pieces
- ⅓ cup olive oil
- ½ teaspoon salt
- ½ teaspoon garlic powder
- Freshly ground black pepper
- 2 to 2 ½ cups Homemade Italian Breadcrumbs or store-bought
Instructions
- Preheat oven to 375°F. Line a large, rimmed baking sheet with heavy-duty aluminum foil. Prepare chicken by removing skin, if desired.
- In a medium bowl, combine olive oil, salt, garlic powder, and pepper. In another bowl or shallow dish (like a pie plate), measure out 2 cups of Italian breadcrumbs. (Measure an additional ½ cup of breadcrumbs and leave them in the measuring cup so that you can easily add them to the bowl if additional crumbs are necessary, but they don't get contaminated with raw chicken juice in case you don't need them.)
- Dip a piece of chicken in the olive oil mixture, coating it on all sides. Place chicken in breadcrumbs and turn and press it into crumbs until evenly breaded. Place on baking sheet. Repeat with remaining chicken pieces.
- Bake for 40 minutes. Using a metal spatula and/or tongs, carefully turn each piece of chicken over and bake for an additional 10 to 20 minutes, or until chicken is done (reaching an internal temperature of 165°F).
Video
Notes
- Bone-in chicken breasts may be used as well, but since white meat cooks faster than dark, check for doneness sooner.
- Similarly, if you choose to use boneless chicken pieces (such as breasts and/or thighs), you'll need to reduce the cooking time.
- If you opt to remove the skin from your chicken pieces, kitchen shears make this job easier.
Nutrition
Calories: 563kcal | Carbohydrates: 35g | Protein: 32g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 141mg | Sodium: 989mg | Potassium: 422mg | Fiber: 2g | Sugar: 3g | Vitamin A: 235IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 4mg