Spicy Chicken Thighs with Mixed Herbs

Serves 4



Chicken thighs are tender, juicy and easy to cook; they become something special when rubbed with a mixture of fresh herbs and grainy mustard.

Ingredients

8 boneless chicken thighs

2 tablespoons minced parsley

2 tablespoons minced rosemary

2 tablespoons minced sage

2 tablespoons lemon zest

2 teaspoons salt

½ teaspoon ground black pepper

¼ cup spicy, grainy mustard

1 tablespoon extra-virgin olive oil

Fresh rosemary and grated lemon zest, to garnish

Directions

1. Preheat oven to 350°F. Dry the chicken pieces with a paper towel and set aside.

2. In a large bowl, combine all the remaining ingredients except the garnish. Add the chicken pieces and toss them well in the mixture.

3. Place the chicken in an oiled 9-inch-by-12-inch baking dish in a single layer. Bake for 35 minutes or until the chicken registers 165°F on an instant-read thermometer.

4. Garnish with chopped fresh rosemary and grated lemon zest.


More of Mary Ann Esposito's recipes you may be interested in

Vegetable Chowder

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Neapolitan Fish Chowder

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Scallop Chowder

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Corn and Bok Choy Chowder

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Chowders and Bisques— Simple and Elegant

Add bread and salad, and you have a perfect winter meal.
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