Source: The Seattle Times Test Kitchen, adapted from "Gratins: Savory and Sweet Recipes from Oven to Table" by Tina Salter
adapted by http://theresalwaysthyme.blogspot.com/
1 lemon
6 skinless and boneless chicken thighs (I used thin-sliced chicken cutlets)
2 large cloves garlic, minced
3/4 teaspoon dried rosemary, crushed
2 teaspoons minced fresh thyme
2 tablespoons olive oil
Nonstick cooking spray or oil
1/3 cup chicken broth
1/4 teaspoon kosher salt or to taste
Freshly ground black pepper
Topping:
1/2 cup fresh breadcrumbs
1 tablespoon minced fresh parsley
2 teaspoons minced fresh thyme
1 tablespoon capers, drained (I omitted)
2 teaspoons lemon zest
2 tablespoons olive oil
Zest the lemon, mince 2 teaspoons and set aside. Juice the lemon and reserve 1 tablespoon. Put the chicken in a dish and sprinkle with garlic, rosemary and thyme. Whisk together lemon juice and 2 tablespoons olive oil. Pour over chicken, cover and marinate at room temperature 1 hour or refrigerate up to 24 hours.
Preheat oven to 350 degrees. Lightly spray or oil a 9-by-13-inch baking dish. Place chicken in the dish, discard any leftover marinade and pour the chicken broth around the chicken. Sprinkle with salt and pepper. Bake 20 minutes.
While chicken is baking, combine breadcrumbs, parsley, thyme, capers and lemon zest. Drizzle with olive oil and toss until the crumbs have absorbed the oil.
Remove baking dish from oven. Drain broth into a small saucepan. Spoon the topping evenly over the chicken and continue baking 15 minutes or until chicken is cooked through. If topping needs more browning, place under a hot broiler. Boil the reserved broth until reduced to about 3 tablespoons. Transfer chicken to plates and drizzle a little of the reduced broth around it. Serve immediately.