mustard and herb roasted chicken thighs

>> Thursday, October 28, 2010

mustard+herbs+chicken = one happy sis.

this is an extremely easy recipe that i got from the wednesday chef and it took no time to put together. i was able to pop it in the oven, do some other things around the kitchen and get a workout in - all while this bubbled away. the tangy mustard complimented the fresh herbs beautifully and the crunchy coating added a nice texture against the juicy dark meat. i only tweaked the original a little bit. here's how to do it:

8 chicken thighs, with bone and skin-on
3 teaspoons fresh, minced parsley and sage
2 large garlic cloves, minced
4 tablespoons dijon mustard
1/3 cup panko
2 tablespoons melted butter

heat the oven to 350 degrees. rub chicken with fresh herbs, garlic and s&p - make sure to get under the skin as well. brush 1/2 tablespoon mustard over the skin side of each thigh to coat thinly. lay the legs in a shallow baking dish, leaving space between them. sprinkle evenly with the panko and drizzle evenly with the melted butter. roast for about an hour (give or take 10 minutes depending on how big your pieces are.) coating should be crisp and the meat very tender.

ps - i'm still working on my photography skills. sorry this picture looks so bad - i feel like i'm not doing it any justice. suggestions are welcome!


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