This recipe, found here, is a good quick dinner for a night when you don't feel like faffing about with a complicated meal.
1 clove(s) garlic
1 cup(s) parsley leaves
1/2 cup(s) seasoned breadcrumbs
Zest of 1/2 lemon
Salt and pepper
2 boned chicken thighs, rinsed and patted dry
4 tablespoon(s) olive oil
2 lemon wedges
Preheat oven to 400 degrees F.
Chop the garlic together with the parsley and place in a small bowl. Add the breadcrumbs, lemon zest, salt, and pepper. Moisten this mixture with 2 tablespoons of oil.
Lay the boned thighs in a heavy baking pan and coat the top of the chicken with the breadcrumb mixture. Drizzle the chicken with the remaining olive oil and bake for 25 minutes, or until browned. Serve with lemon wedges.
My notes: As usual, I subbed breasts for the thighs because I don't like dark meat. Also, I pounded the breasts a little to even them out and carefully dredged them in the breadcrumb mix. Lowered the temp to 375* and started checking them at the 15 minute mark so they wouldn't dry out. I served mine with italian cut green beans and sour cream/garlic mashed potatoes.