6-8 boneless, skinless chicken thighs
1/2 cup olive oil
juice of 1 large lemon (or 3 T. red wine vinegar)
2 sprigs fresh rosemary, leaves chopped
1- 1 1/2 cups panko bread crumbs
salt and pepper

In a large baking pan or a ziploc bag, combine olive oil, lemon juice, rosemary, 1/2 tsp salt, and 1/4 tsp pepper. Stir together and mix well. Add chicken thighs and let marinate 30 minutes at room temperature, or up to 2 hours in the fridge. Preheat oven to 375. Pour the breadcrumbs onto a plate and season with salt and pepper. Remove the chicken from the marinade and coat both sides in the breadcrumbs. Place chicken on a foil-lined baking sheet. Drizzle with olive oil. Bake for 30 minutes, flipping the chicken over after 15 minutes.