Don't forget about Dad this month! Treat him to a special dinner on Father's Day. This herbed-up chicken needs long low cooking, so you'll have lots of time to let Dad know just how great he is.
Nutrients per serving (with skin)
27 g protein
27.8 g fat
1 g carbohydrates
0.4 g fibre
2.3 mg iron
41 mg calcium
211 mg sodium
367 calories
• Excellent source of niacin
• Good source of iron, riboflavin and vitamins B6 and B12
Preparation time 12 minutes
Grilling Time 30 minutes
Makes 4 servings
2 tbsp (30 mL) Dijon mustard, grainy or regular
1 tbsp (15 mL) olive oil
1 tsp (5 mL) dried savory leaves, crumbled
1 tsp (5 mL) dried sage leaves, crumbled
1/2 tsp (2 mL) each dried thyme, rosemary and basil leaves
8 skin-on, bone-in chicken thighs or drumsticks
1.Lightly oil grill and heat barbecue to medium-low. In a large bowl, stir Dijon with oil, savory, sage, thyme, rosemary and basil until evenly mixed. Working with one thigh at a time, gently lift up skin along one edge and tuck about 1/2 tsp (2 mL) herb mixture underneath skin, then gently rub to evenly spread out.
2.Place all chicken in bowl with remaining Dijon mixture and turn to evenly coat. If not grilling right away, cover bowl and refrigerate chicken.
3.Place coated chicken on hot grill. Barbecue with lid closed, turning often, until chicken is springy when pressed, 30 to 55 minutes, depending on thickness of chicken. Remove to plates.