Oven “Fried” Chicken with Lemon arugula Salad

This recipe is an adaptation of Ina Garten’s Parmesan chicken breast with arugula (one of my favorite summer dinners). In this more ‘rustic’ version, I use chicken thighs, which are simply breaded, and then oven baked until crispy on the outside and juicy on the inside, then served up with a tangy lemon arugula salad. Simple and so scrumptious.
Here’s what you’ll need:
Four chicken thighs (bone-in, skin-on)
italian style bread crumbs
dried italian seasoning or herbs de provence
1/4 cup grated Parmesan cheese
one egg, beaten
1/4 cup cream or buttermilk
salt, pepper
For the Salad:
Arugula
one lemon, zest and juice
salt, pepper
1/4 C olive oil
1 tsp dijon mustard
fresh grated parmesan cheese
Pre-heat oven to 425. Start by beating your egg in a bowl and adding the cream, a pinch of salt and pepper, and a generous pinch of the dried herbs. Then, on a plate, mix bread crumbs, dried herbs, generous pinch of salt and pepper, and the cheese together.

Next, dip each chicken breast first into the egg, then into the breading, coating both sides. Place on a baking sheet and bake for 35 minutes.pierce to check juices run clear. (Note there are no pics of the chicken dipping and coating as I have not yet found a way to successfully photograph this process without getting raw chicken all over my camera. I definitely could use an extra robot arm in the kitchen.)
While your chicken cooks, start the salad.
In a bowl, add in your lemon juice and zest