Total Time
1hr
Prep 15 mins
Cook 45 mins

A great moist & crunch chicken recipe. Don't tell anyone, but it came from Stonyfield yogurt.

Ingredients Nutrition

Directions

  1. Mix yogurt, rosemary, lemon zest and garlic and pour over chicken in a 9X13 glass baking dish.
  2. Cover and refrigerate at least 4 hours or overnight, turning once during that time.
  3. Heat oven to 400°F.
  4. Shake excess yogurt mixture from chicken, dip in egg wash and roll in crumbs.
  5. Place on a greased jelly roll pan. Repeat with remaining chicken pieces.
  6. Bake for 45 minutes or until juices run clear from thickest piece. No need to turn chicken.