Combine parsley, chives, olive oil, Dijon mustard, and garlic in a small bowl, stirring well with a whisk. Rub herb mixture evenly over meaty side of chicken thighs; sprinkle evenly with salt and pepper.
Arrange chicken on a baking sheet or jelly-roll pan coated with cooking spray. Bake at 450° for 25 minutes or until done.
Preheat broiler to high (do not remove pan from oven). Broil chicken for 3 minutes or until browned.
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Very easy to prepare and the family loved it. I just thought the mustard flavor was a bit lacking. Might bump up the dijon next time. Cooking time was spot on. Not sure I'd broil the tops again because it sort of browned the herbs. Served this with Near East Roasted Garlic Couscous and Cooking Light's Caprese "Salsa" Zucchini. Good meal and filling.
this recipe was great. i was a little apprehensive considering how simple it was that it would as good as it was. but it was delicious. super flavorful and easy to make. I used two bone in thigh leg combos that weighed just over 2lbs and cooked for 40 min. I will def make this recipe again.
Has to be one of my favorite chicken recipes! Sooo simple to put together, and the result was juicy, flavorful, and delicious. I added a bit more dijon mustard, because I LOVE dijon mustard. This will definitely be added to the dinner rotation! And I may even try the dijon herb mixture on a whole roasted chicken.
Excellent!! I used fresh rosemary rather than chives due to personal preferences and I grilled the chicken low and slow rather than roast it (way too hot to turn on the oven) amd it was delicious!! This marinade would also be good on pork. I served it with the Tomatoe-Basil Bread Salad which was in the same issue. The only issue we had was that one thigh was not enough!! Will definitely make again!!
"Killer!" Husband says. Would be great with garlicky mashed or roasted potatoes. Garlic smelled strong in the roasting process of this chicken, bit did not taste that at all. Very good, and will make again.