Baked Chicken Thighs with Lemon and Parmesan
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.
- Juice of 1 lemon
- 1/4 cup dry vermouth
- 1 teaspoon Dijon mustard
- 2 tablespoons butter, melted
- 1 teaspoon rubbed sage
- 2 large garlic cloves, minced
- 8 bone-in chicken thighs or other pieces
- 3 tablespoons freshly grated or shredded Parmesan cheese
- Salt and pepper to taste
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.