Except for one thing. I didn't have any garlic. For God's sake, I'm ITALIAN. I NEVER run out of garlic. My people weren't known as "garlic eaters" for nothing. How was this possible? I have 8 different kinds of pasta in my pantry, olives, anchovies, capers, and cans of tomatoes that would rival a food pantry for the homeless, but no garlic. I felt my poor dead Italian grandmother spin in her grave. This was bad. No garlic in the house, except (shudder) for some garlic powder. I felt like a fallen foodie. I wound up making the thighs with bread crumbs, Parmesan, and rosemary. They were actually really good, and I'm sharing the recipe here, but I'm haunted by chicken thighs with lemon juice and garlic. As soon as I get some garlic, I'll let you know how they turn out.
Parmesan Breaded Chicken Thighs
2. Finely chop about 4 pieces of old bread in a food processor. OK, you got me--pull out the store bought canister of prepared bread crumbs. They work just as well.
3. Add 1/2 cup of grated Parmesan cheese--the stuff in the green jar is fine. Save the good stuff for salads, risotto, or pasta.
4. Add 2 Tbsp dried parsley. Mix the dried ingredients together thoroughly.
5. Coat each thigh with the bread crumb mixture and put in a roasting pan. Bake for 1 hours at 350 degrees.