INGREDIENTS
8
Chicken thighs (3 to 3 1/2 lb), bone-in skin-on
2 tsp
Garlic
2 tbsp
Italian (flat-leaf) parsley
1 tbsp
Thyme, fresh leaves
1 cup
Progresso chicken broth
1 tbsp
Lemon peel and 2 tablespoons lemon juice
1 tbsp
Mustard, whole grain
1/4 tsp
Pepper
3/4 tsp
Salt
2 tsp
Olive oil