BAKED CHICKEN THIGHS WITH LEMON AND PARMESAN

SERVES 4

I love baked chicken pieces with all sorts of seasonings or marinades. It makes an easy and relatively quick entree. I used thighs for this, but you can certainly use other cuts.

INGREDIENTS

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 small chicken thighs

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.

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