This easy chicken dish puts zesty zing in spring

Lemon, Dijon mustard and spring herbs create a flavorful marinade for this easy baked chicken dish. Lemons are still plentiful in March, when mustard is in full bloom. Lemons also are a nice complement to Dijon mustard, parsley and early-season perennial herbs such as oregano and thyme. That’s why this combination is perfect for the new season (or any time).

Chicken thighs are moist, economical and cook fast, which makes this main course ideal for weeknights, too. The chicken can marinate in the refrigerator during the day. Then pop it in the oven for dinner. The high baking temperature (425 degrees F.) crisps the chicken skin. The finishing salt gives it a little extra crunch.

Baked lemon-Dijon chicken thighs with spring herbs

Makes 3 to 4 servings

Ingredients:

6 chicken thighs (about 2 pounds)

2 lemons

½ cup olive oil

2 tablespoons Dijon mustard

1 tablespoon fresh parsley, finely chopped, or 1 teaspoon dried parsley

1 tablespoon fresh oregano, finely chopped, or 1 teaspoon dried oregano

1 teaspoon fresh thyme or ½ teaspoon dried thyme

1 teaspoon garlic salt

1 teaspoon freshly ground black pepper

½ teaspoon red pepper flakes

Kosher or other coarse-grain salt, if desired

Instructions:

Trim any excess fat off of thighs. Pat dry.

Zest both lemons. Juice one lemon and reserve the other for later.

In a large bowl, whisk together lemon zest and juice, olive oil, Dijon mustard, parsley, oregano, thyme, garlic salt, black pepper and red pepper flakes. Add chicken thighs to the marinade and turn to coat well. Let thighs marinate for at least 30 minutes. (If longer, cover and refrigerate while marinating, then bring to room temperature before baking.)

Preheat the oven to 425 degrees F. Line a rimmed sheet pan or shallow baking dish with foil or parchment paper. Make sure the dish is big enough that there’s room between each thigh.

Remove thighs from marinade and place, skin side up, on the covered pan or baking dish. Brush marinade over the top of thighs so each is well covered. Sprinkle a little kosher salt or other coarse salt over the top, if desired.

Bake at 425 degrees for 30 to 35 minutes or until thighs are golden brown and meat juices are clear when thighs are pierced with a thin-bladed knife.

Cut remaining lemon and squeeze over the top of thighs just before serving.