Potato flakes make a great natural breading for chicken thighs, seasoned with Parmesan cheese and herbed with oregano. You’ll get the best, crispiest results with bone-in, skin-on thighs, but you may use boneless, skinless thighs if you wish. A simple salad and perhaps another vegetable like broccoli, asparagus or green beans will round out the meal. If you’re having company, try the version with the onion plank, for a bit of elegance.
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.
For a fancier presentation: Peel the papery skin off several large onions. Cutting through the equator of the onion, cut 3/8-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.
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
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