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

Site Design by Shoppe Theory
Site Development by Alchemy+Aim

This is a subscription feature. Please subscribe or log in to your account.