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