This recipe arrives on 30/07/2026
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Mayonnaise
- 600 g boneless chicken thighs
- 4 heaped tbsp Orco Mayonnaise
- 1 clove garlic, grated
- 1 tsp sweet paprika
- Chopped fresh herbs (rosemary, thyme)
- 80 g coarse breadcrumbs
- 30 g grated Parmesan
- Salt and black pepper
- A drizzle of extra virgin olive oil
The mayonnaise under the breading doesn't just help it stick: as it cooks, it creates a layer that keeps the chicken moist inside while the outside turns wonderfully crisp. It works better than the classic egg!
Preheat a fan oven to 200°C (400°F). In a bowl, mix the Orco Mayonnaise with the grated garlic, paprika and a pinch of salt: this little cream will be the secret to an amazing golden crust. Spread the mixture generously over each chicken thigh, wrapping them completely like a flavourful blanket.
In a deep plate, mix the breadcrumbs with the Parmesan and chopped herbs. Coat each piece of chicken in this breading, pressing well so it sticks all over.
Arrange the thighs on a baking tray lined with parchment paper, drizzle a little oil over the top and bake for 25-30 minutes, until golden and crackly outside and very juicy inside. Let rest for 5 minutes before serving.
