Herbed Chicken

Got this little gem from CFSCC: Eat This!

I had a package of chicken pieces, which happened to be boneless.  The original recipe calls for thighs with bone, I don't think it truly matters.

So, heat oven to 400 degrees.  Put the rack on the top one or two places it could be.  (You'll want the baking dish about 6-8 in. from the top.)  Bake chicken, with some salt and pepper on top for 15 minutes.

Meanwhile:
Combine some dijon mustard and olive oil (equal parts) in a small bowl.

In another container that will have a lid that fits tightly:
Combine approximately:
1/2 cup almond flour
2 T of parsley
Several Tablespoons total of some combo of favorite spices.  I went with a random Tuscan blend I have, thyme, basil, marjoram.  Dash of cayenne.  Put the lid on and shake it up to mix it.

After 15 minutes, pull the chicken out of the oven and change the oven from bake mode to broil mode.  Coat the pieces on one side with first the olive oil mixture, then sprinkle the spice mixture on top.  Try to cover the pieces, but don't make it too thick.  Broil for 5 minutes on one side, pull the chicken out again, flip it over with tongs, and  coat with the two mixtures.  Broil that side for 5 minutes.

Delicious!  Juicy, tender chicken.  The "crust" got deliciously crispy in some places, but in others was too thick to get crispy, but was still yummy.  Stamp of approval from TG and the Driver at work!

Scooter