3 lbs. chicken thighs and drumsticks (I used 5 thighs and 4 drumsticks)
1 cup breadcrumbs
1 cup panko breadrumbs
1 Tbsp. Italian seasoning
1/2 cup grated Parmesan cheese
2 sweet (Vidalia) onions
Salt and pepper
Preheat oven to 350 degrees.
Dice both onions. Spread olive oil on the bottom of a lasagna pan so that it is not only coating the bottom, but creating a tiny pool. Line bottom of the pan with diced onions. Season with salt and pepper.
Wash chicken. Pour a cup of olive oil in a mixing bowl. Combine the breadcrumbs, panko, Parmesan cheese and Italian seasoning in another mixing bowl and combine well. Dip each piece of chicken in the olive oil until it is well coated, then dip into the breadcrumb mixture until it is completely covered in crumbs. Place chicken on top of onions in lasagna pan.
Bake uncovered for 90 minutes on 350 degrees.
The good thing about this dish is that it can be made in advance. If re-heating to serve, cover with foil and heat in oven for 20 minutes.