Recipe: Crunchy Herb and Parmesan Chicken (using chicken thighs)

CRUNCHY HERB AND PARMESAN CHICKEN
(Lemon-parmesan-herb butter is spread under the skin before broiling.)

1/4 cup butter or margarine
1 tablespoon finely chopped chives
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh dill
1 teaspoon finely grated lemon rind
2 teaspoons lemon juice
6 tablespoons grated Parmesan cheese, divided use
salt and pepper (to taste)
8 chicken thighs

Line a broiler pan with foil, place rack in pan. Brush rack with a little melted butter. Preheat broiler.

Using an electric beater, beat the butter until light and creamy. Add the herbs, lemon rind, lemon juice and 3 tablespoons of the Parmesan cheese, beat mixture until well combined.

Loosen the skin from one end of each thigh. Spread herb butter underneath skin of each thigh. Secure skin to flesh with toothpicks.

Place thighs on prepared broiler pan, skin side up; broil 6 inches from heat for 8-10 minutes. Turn chicken pieces over; broil 8-10 minutes longer or until chicken is no longer near the bone. Turn chicken over with skin side up on the pan; sprinkle with remaining 3 tablespoons Parmesan cheese and broil 1-minute more or until cheese is lightly browned. Discard toothpicks. Serve immediately.

Makes 4 servings
Source: Step-by-Step Chicken Cookbook