Oven-baked crispy chicken

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15 min


4 servings

* PLUS Baking Time: 40 minutes


  • 1 1/2 cups fine dried bread crumbs
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 2 tsp garlic salt
  • 1/2 cup Balkan-style yogurt
  • 1 tbsp olive oil
  • 8 skinless, boneless chicken thighs
  • 1 cup cherry or grape tomatoes
  • 1 zucchini , thinly sliced
  • 1 red or green bell pepper
  • 2 tsp olive oil


  • Arrange oven racks in bottom and centre of oven. Preheat oven to 375F (190C). Place a small wire rack on a large baking sheet, if you like. Spray or rub rack or baking sheet with oil. In a shallow dish, stir crumbs with all the seasonings. Place yogourt or sour cream in a bowl. (If using yogourt or low-fat sour cream, stir in 1 tbsp [15 mL] oil. If using full-fat sour cream, don’t add oil.) Liberally coat one piece of chicken with yogourt, then crumb mixture. Place on rack. Repeat with remaining chicken.
  • Bake in centre of oven until chicken is cooked through, 40 to 45 min. After putting chicken in oven, prepare vegetables and place on another baking sheet. Drizzle with 2 tsp (10 mL) oil and lightly sprinkle with salt and pepper. Stir to coat. When chicken has cooked 20 min, roast vegetables on bottom rack until fork-tender. Stir occasionally.

Nutrition (per serving)

  • Calories
  • 392,
  • Protein
  • 29 g,
  • Carbohydrates
  • 35 g,
  • Fat
  • 15 g,
  • Fibre
  • 4 g,

The secret to this moist chicken is a yogourt layer under a crunchy herb coating. Roast vegetables at the same time for an all-in-one dinner.