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Baked Chicken Thighs with Lemon and Dijon

Serves 4

I love baked chicken pieces with all sorts of seasonings or marinades. As with this Italian-inspired recipe, they make a quick and easy entree. I prefer to use thighs for most preparations, but you can certainly use other bone-in parts or a whole chicken, cut into pieces, and make the recipe in any amount needed.


Preheat oven to 400° F. Whisk together the lemon juice, vermouth, mustard, butter, sage and garlic. Place the chicken thighs in a baking dish. Pour the lemon mixture over all. Sprinkle with the Parmesan, salt and pepper. Bake until done, about 45 minutes, basting occasionally with the pan juices. Serve immediately.