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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, olive oil and grainy mustard.   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

1/2 teaspoon ground black pepper

1/4 cup spicy, grainy mustard

1 tablespoon extra virgin olive oil


Pre-heat oven to 350°F.

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 to 45 minutes or until the chicken registers 165°F on an instant-read thermometer.

This recipe is featured on show 2819 – Cooking with Fresh Herbs.


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