French Dijon Rub for Chicken

I guess I am not the only one “suffering” from an excess of chicken parts in their freezer.  So here is another great way to season chicken.  As the butter melts it bastes the chicken leaving the seasoning on the chicken.   If you want more chicken, just double the recipe.

French Dijon Rub for Chicken


1 1/2 TBS softened butter

1 1/2 tsp red wine vinegar

1 1/2 TBS Dijon mustard

1/4 tsp chili flakes

1/2 tsp dried thyme

2 bone in, skin on, chicken thighs

Preheat the oven to 350 degrees.  Combine all ingredients in a bowl until well mixed.  Set aside. Gently insert your fingers between the skin and meat of the chicken thigh, separating the skin from your chicken meat.  Gently insert some of the butter mixture between the skin of the chicken thigh and the meat of the chicken thigh.  Roast the chicken in the oven for 25 – 30 minutes, or until the meat is no longer pink.


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