Bake for 10 minutes. Then turn and bake until the bread crumbs are golden and crips and the chicken is cooked through with an internal temperature of 165°F (74°C), 10 to 15 minutes more.
If you’re using a thermometer to check the temperature of the chicken, hold it parallel to the baking sheet and insert it through the side and into the center of the thigh. Do not try to do this while the baking sheet is still in the oven! First take it out and rest it on the stove.