Mary Ann's Blog

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
Serves 4

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.

More great recipes at www.ciaoitalia.com

Comments

  1. Riccardo's avatar

    Riccardo

    Can't wait to try this receipt.
  2. Lucy's avatar

    Lucy

    Can't wait for your cookbookto go on sale, also love chicken thighs making them tonight, will try this one soon

Leave a Comment

Looking for even more photos and recipes?
Order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.

Order using this link and receive a signed book plate.

Available now!