A new recipe from Diana Henry.
Pierce the chicken all over with a sharp knife. Put in a shallow dish and rub with the olive oil and garlic. Add pepper and cover with clingfilm. Put in the fridge for a few hours .
Preheat the oven to to 180C/170C fan Gas mark 4.
Process the bread into crumbs and mix with the parsley, Parmesan and some seasoning. Put this into one broad, flat dish, and the egg into another.
Lift the chicken out of the marinade. Season all over. Open each thigh out flat, dip it into the egg and then into the crumbs. Roll each one up again – not tightly, just to reshape it into a thigh – and place in a shallow ovenproof dish. Sprinkle any leftover breadcrumb mix over on top and pour over the remaining egg.
Bake the chicken in the oven for 45 minutes. The top should be golden and the chicken cooked right through. Serve immediately with a green salad and olive oil-roasted potatoes.