Chicky Chicky Parm Parm

Good for Baby, Good for Mama

Chicky Chicky Parm Parm


5 chicken thighs


C = cup
T = tablespoon
t = teaspoon


  • 1 T fresh rosemary

  • ¼ C grated Parmigiano-Reggiano

  • 1 t ground sage

  • 1 t kosher salt

  • 1 t freshly ground black pepper

  • 5 skin-on bone-in chicken thighs

  • extra-virgin olive oil, for drizzling

  • 1 lemon

  • 1 C chicken broth

  • 1 T unsalted butter

  • 1 T extra-virgin olive oil


  1. Preheat oven to 400°F.

  2. Thoroughly wash 1 tablespoon of fresh rosemary under cool, running, drinkable water. Mince the rosemary.

  3. In a medium bowl, add the minced rosemary, ¼ cup of grated Parmigiano-Reggiano, 1 teaspoon of ground sage, 1 teaspoon of kosher salt and 1 teaspoon of freshly ground black pepper. Mix until combined. 

  4. Drizzle 5 skin-on bone-in chicken thighs with extra-virgin olive oil and coat the chicken skin with the Parmesan mixture, repeat on all pieces and set aside. 

  5. Thoroughly wash 1 lemon (including the rind) under cool, running, drinkable water.

  6. In a medium bowl, zest and juice the whole lemon along with 1 cup chicken broth. Mix and set aside.

  7. In a large non-stick oven-safe sauté pan on medium heat, add 1 tablespoon of unsalted butter and 1 tablespoon of extra-virgin olive oil. Place the chicken skin-side down and sauté until golden brown and crisp, about 4 minutes. Flip chicken and cook for an additional 3 minutes. 

  8. Add lemony broth mixture to the pan and bake for 10-15 minutes until the chicken registers 165°F on an instant-read thermometer. Eat up, Mama!

  9. Tip: Stockpile (pun intended!) the leftover bones in an airtight plastic bag and store in the freezer to make broth at a later date.

Recipe By

Danielle Campbell
of Chef Danielle Campbell

Food Photography

Kendra Aronson

Food Styling

Kendra Aronson

Prop Styling

Kendra Aronson

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