The Thighs Have It
The popularity of chicken thighs has some supermarkets scrambling to keep them in stock. No wonder cooks love them; they are inexpensive, tender, juicy and easy to cook. Grill, pan fry, bake or add them to soup. They become something special when rubbed with a mixture of fresh herbs and grainy mustard.
Spicy Chicken Thighs with Mixed Herbs
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
Preheat oven to 350F
Dry the chicken pieces with paper towel and set aside.
In a large bowl combine all the remaining ingredients. Add the chicken pieces and toss them well in the mixture.
Place the chicken in an oiled 9 x 12 inch baking dish in a single layer.
Bake for 35 minutes or until the chicken registers 165F on an instant read thermometer.
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