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Golden Baked Chicken

This Golden Baked Chicken features a tenderizing yogurt marinade, a lightly seasoned breadcrumb coating, and a hot bake for crisp edges and juicy centers. Ready in about 45 minutes, it’s a versatile main that suits weeknights and meal prep.
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Equipment

  • Rimmed baking sheet
  • Wire rack (optional but best for even crisping)
  • Mixing bowls
  • Tongs or a fork
  • Instant-read thermometer
  • Measuring cups and spoons

Ingredients
  

  • 2 lb 900 g chicken breasts or thighs, boneless skinless, patted dry
  • 1 cup plain Greek yogurt or buttermilk
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 3 cloves garlic minced
  • 1½ tsp kosher salt divided
  • ½ tsp black pepper
  • 1 tsp sweet paprika
  • ½ tsp turmeric for that golden color
  • 1½ cups panko or dry breadcrumbs
  • 2 tbsp grated Parmesan optional for extra savoriness
  • 1 tsp onion powder
  • 2 tbsp olive oil plus more for the rack or sheet
  • Fresh parsley or chives chopped, for serving

Instructions
 

  • Preheat oven to 425°F (220°C). Lightly oil a rimmed baking sheet and set a wire rack on top if using; oil the rack.
  • In a bowl, whisk yogurt, Dijon, lemon juice, garlic, 1 tsp salt, pepper, paprika, and turmeric.
  • Add chicken and toss to coat thoroughly. Rest 10–20 minutes at room temperature (or cover and refrigerate up to 6 hours).
  • In a separate bowl, combine panko, Parmesan, onion powder, remaining ½ tsp salt, and olive oil until crumbs are lightly moistened.
  • Lift each piece from the marinade, letting excess drip off. Press into crumb mixture to coat all sides.
  • Arrange chicken on the prepared rack or sheet, spacing pieces so air can circulate.
  • Bake 18–24 minutes for breasts (thickness dependent) or 20–28 minutes for thighs, until an instant-read thermometer registers 165°F (74°C).
  • Broil 1–2 minutes at the end if you want deeper golden color, watching closely.
  • Rest 5 minutes. Sprinkle with herbs.
  • Serve Golden Baked Chicken with lemon wedges, salad, rice, or roasted vegetables.

Notes

Using a rack keeps the underside crisp; without a rack, flip once halfway through.
Turmeric adds color; reduce to ¼ tsp if you prefer a subtler hue.
For gluten-free Golden Baked Chicken, use certified GF panko or crushed GF cornflakes.