This is the one they call “chicken thighs” (okay, “chicken fighs”, if I’m being honest) — I guess nothing else really counts. You can leave the skin on, if you’re not worried about the really excessive fat in this recipe, or remove it — I usually remove, but it’s awfully yummy with skin. ;o)
For about 4lbs of chicken thighs… Mix 1.5C parmesan cheese, garlic powder, dried herbs (parsley, oregano, rosemary, thyme, sage — the exact mix is up to you), a pinch each of paprika, salt and pepper… In a wide, shallow bowl (or really deep plate!)… Rinse the chicken thighs, pat them dry, and coat in the parmesan mixture. Place on a cookie sheet, sprinkle any remaining parmesan mixture over the chicken. Bake at 375-400 (I think this depends on the oven, lol) for about 45 minutes.