Dijon Chicken Thighs

Here’s an easy way to marinate chicken thighs for as little as 15 minutes, or let sit in refrigerator for a couple of hours, or, a day, and…. it uses one of my favorite inventions of the 20th Century…. plastic storage Hefty or Ziploc bags! (I prefer Hefty with the sliding sealer or the blue strip). No mess!

If you buy the economy size of chicken thighs, you can double or triple the marinate and make-ahead and package up several portions in bags and freeze for later! All you will have to do, is take out of freezer, thaw in bag, put in ovenproof casserole and bake.

Preheat oven to 450 degrees.

• 2 lbs chicken thighs, skinless boneless, washed
• 4 garlic cloves, minced
• 1/4 cup chopped parsley or 3 Tbsp dried
• 1 tablespoon salt
• 1 teaspoon pepper
• 1/3 cup dijon mustard
• 1/4 cup balsamic vinegar
• 1 tablespoon sugar
• 1/4 cup olive oil

1 teaspoon dried rosemary or 1 Tablespoon chopped fresh rosemary

1. Add all ingredients to a gallon size storage bag except the chicken. From the outside of the bag, gently use your fingers to mix the contents up.

2. Add the chicken pieces to the bag and again, from the outside, use your fingers to mix marinate and chicken pieces. Remove air before you seal bag.

3.  If cooking same day, marinate until ready to bake.

4. Pour into casserole with marinate liquid and bake for 40 minutes. (Fits nicely in a Corningware casserole dish, with the liquid smooth over the chicken.

*tips: If using a freezer bag portion, don’t forget to thaw before you bake it! You can transfer from freezer to refrigerate the night before, and it will be ready to bake the next evening.

*tips: can substitute with chicken breasts, but bake at only 350 degrees for only 30 – 35  minutes. 

*tips: can be baked in a Breville Smart Oven.