How to Bake Chicken Breasts & Thighs

Honey Mustard Chicken Thighs

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Baked chicken breasts have a reputation for being high in protein and low in fat. But do not avoid the thigh meat, recommends culinary expert Josh Ozersky, in "Time" magazine, who says the chicken thigh is the most perfect piece of meat, tastier than white meat and not as high in calories as you would think: 114 per 100 grams in white meat vs. 119 per 100 grams in dark meat. Get creative by adding your favorite spices.

Prepare the chicken

Mix a marinade in a small bowl. Combine buttermilk with ½ teaspoon of kosher salt and ½ teaspoon of pepper.

Use a knife or kitchen shears to remove excess fat from the chicken. Rinse the pieces and pat them dry.

Place the chicken into a plastic bag and add the marinade. Make sure that the chicken is entirely covered. Refrigerate for at least one hour.

Prepare the coating in a flat dish. Combine flour with Parmesan cheese, 1/2 teaspoon of kosher salt, and 1/2 teaspoon of pepper.

Remove the chicken from its plastic bag and turn it in the dish of flour coating one piece at a time. Place the chicken, skin side up, in your baking dishes and drizzle it with melted butter.

Bake the Chicken

Slide one oven rack into the top position and one into the lowest position. Preheat the oven to 450 degrees.

Place each dish on a different rack. One should be on the lowest rack and the other should be on the highest. Bake chicken for 20 minutes.

Reverse the baking dishes and bake chicken for another 20 minutes. Slice a thick piece of chicken to make sure its juices are no longer pink.