4tablespoonsparmesan cheesegrated. Full tablespoons.
1tablespoondried chili flakes
freshly ground pepper
Preheat your oven to 380 F.
Season the chicken thighs with sea salt and pepper. Fold the thigh edges under for a more tidy, round look. Place them in a baking pan.
In a bowl, mix well the mayo, parmesan, and dried chili flakes.
Place a full tablespoon of the mayo - cheese mix on each chicken thigh. You can sprinkle some more dried chili flakes all over if you like.
Bake for 40 min or until the top is golden brown and the chicken is cooked through.
Remove the chicken thighs to a wiring rack to drain from all the extra fat and serve immediately.
This recipe doesn’t use any oil because it cooks in the fat from the mayonnaise and grated parmesan cheese.
I prefer to use chicken thighs for this recipe. I get organic, free-range chicken thighs with no skin or bones. Feel free to use skinless chicken breasts if you like. Adjust the cooking time accordingly because breasts cook longer than thighs.
I think Hellmann's mayonnaise is one of the best mayos out there. I have tried several, and Hellmann's makes the best parmesan crust.
Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.