Mustard and Herb-Crusted Chicken Thighs

Mustard and Herb-Crusted Chicken Thighs

 I want to share with a recipe I use for cooking my chicken thighs that is going to make these chicken thighs really juicy and tasty and the best thing it's something that your family and friends will come back for more.
I want to share with a recipe I use for cooking my chicken thighs that is going to make these chicken thighs really juicy and tasty and the best thing it's something that your family and friends will come back for more. | Source

Mustard and Herb-Crusted Chicken Thighs

I believe the most sort out piece of meat that most people in this world goes for is chicken and it's for many reasons,one reason is that it is cheaper than most meats and there are so many ways to to prepare it, but for me what I like about chicken the most it has so many different parts, the legs, thighs, breast, wings and even the backs with all of the choices you should not have a problem pleasing your family and friends.

But with all of those parts to choose from your family can each have a favorite, I know we do in my family and mine are the wings and the thighs. So with that being said I want to share with a recipe I use for cooking my chicken thighs that is going to make these chicken thighs really juicy and tasty and the best thing it's something that your family and friends will come back for more.

Mustard and Herb-Crusted Chicken Thighs

Ingredients

  • ½ cup finely chopped fresh Italian parsley leaves
  • 3 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 1 tablespoon finely chopped fresh thyme leaves
  • 1 small garlic clove, minced
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • juice from one orange
  • 3 pounds of Chicken thighs

Methods

To begin combine the first 8 ingredients and blend together to make it a paste then using a zip lock bag add the chicken and let the paste sit foe at least 1 hour.

Pre-heat the oven to 350 degrees after 1 hour remove chicken from the marinade and place the chicken thighs on a wire rack. Place the chicken in the oven and let them bake for 45 minutes to 55 minutes or until an instant read thermometer inserted into the center of the chicken thighs reads 165 degrees or until juice run clear at this point remove the chicken thighs from the oven then place them on a serving platter let the chicken rest for 3 to 5 minutes drizzle with the remaining pan juices.and garnished with rosemary sprigs if desired serve and enjoy.



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