Crispy Chicken Crostini with Tuscan Herb Oil
Sheet-pan chicken thighs roasted until golden, piled on toasted bread with fresh herbs and garlic oil. A TikTok-friendly take on crostini toscani that trades the classic chicken liver for browned, shredded chicken.
- Total time
- 25 min
- Servings
- 4
- Calories
- 485
- Protein
- 32g
Ingredients
- 1.25 lbs boneless, skin-on chicken thighs
- 12 slices crusty bread (baguette or ciabatta), sliced 1/2-inch thick
- 3 sprigs fresh rosemary sprigs
- 8 leaves fresh sage leaves
- 4 cloves garlic cloves, minced
- 1 whole lemon (zested + juiced)
- 6 tbsp extra-virgin olive oil, divided
- ¼ tsp red pepper flakes
Instructions
- 1
Pat chicken thighs dry. Season generously with salt and pepper on both sides.
- 2
Heat 2 tbsp olive oil in a large skillet over medium-high until it shimmers.
- 3
Place chicken skin-side down; sear 6 minutes without moving until skin turns golden and crispy.
- 4
Flip and sear flesh side 4 minutes. Transfer to a plate; let cool slightly, then shred into bite-size pieces.
- 5
Brush bread slices with remaining 4 tbsp oil. Toast in the same skillet over medium, 90 seconds per side, until golden.
- 6
Combine minced garlic, rosemary, sage, lemon zest, juice, and pepper flakes in a small bowl. Spoon over each toast, top with shredded chicken, and serve immediately.
Tools you’ll need
- large skillet (12-inch cast iron or stainless steel)
- cutting board
- small mixing bowl
- tongs
- chef's knife
- microplane zester
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