Lemon Parmesan Chicken

Name: Lemon Parmesan Chicken
Total time: 60 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: ¼ cup dry vermouth ((can sub white wine)); One medium lemon, (juiced); 2 tablespoons salted butter, (melted); 1 teaspoon Dijon mustard; 1 teaspoon rubbed sage; 1 medium garlic clove, (minced); 8 bone-in (about 3 pounds) skinless chicken thighs; 3 tablespoons freshly grated or shredded Parmesan cheese; salt and pepper, (to taste)

This is a chicken recipe to make again and again!

⏱️ 60 min 🔪 Prep: 15 min 🔥 Cook: 45 min 📊 Medium 👁️ 5 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

4 servings

¼ cup dry vermouth ((can sub white wine))
One medium lemon, (juiced)
2 tablespoons salted butter, (melted)
1 teaspoon Dijon mustard
1 teaspoon rubbed sage
1 medium garlic clove, (minced)
8 bone-in (about 3 pounds) skinless chicken thighs
3 tablespoons freshly grated or shredded Parmesan cheese
salt and pepper, (to taste)

Steps

Preheat thee oven to 400°F. Spray a 9x13-inch baking dish with nonstick spray.
In a small bowl, whisk together the vermouth, lemon juice, melted butter, Dijon, sage and garlic. Place the chicken thighs in the prepared baking dish. Pour the lemon mixture over the chicken. Sprinkle the chicken with Parmesan cheese, salt and pepper. Bake until done (about 45 minutes), basting occasionally with the pan juices. Serve immediately.