Cherry-Mustard Chicken Legs with Parmesan Zucchini

Inspired to cook, after an amazing meal at French Laundry, I found this recipe in the San Francisco Chronicle – easy and tastes like gourmet…

All ovens are different, so check – it may take shorter than the recipe suggests.

You’ll Need:

  • 4 chicken thighs (I used boneless)
  • 2 tablespoons olive oil
  • Kosher salt and pepper
  • 1/4 cup cherry preserves
  • 2 teaspoons Dijon mustard
  • 1 tablespoon melted butter, slightly cooled
  • 3 small zucchini, cut into 1/4 inch coins
  • 1/2 cup Parmesan cheese
Preheat oven to 450 degrees. Place one rack on top third of oven, and one rack in bottom third.  Rub chicken thighs with a tablespoon of olive oil and season with salt and pepper. Place on lightly oiled sheet pan, and then place in oven on top rack for 40-45 minutes.
Make the glaze by whisking together the mustard, preserves, and butter.  About 25 minutes into the chicken cooking time, toss the zucchini with rest of olive oil and spread out in a sheet pan. Season, and place on bottom rack of the oven.
In the last 10 minutes of chicken cooking time, brush the glaze a few times over the chicken.  Brush again five minutes later, and again before removing from oven.
Three minutes before the chicken and zucchini are done, shake the zucchini pan and sprinkle with Parmesan.  Switch the two pans, so the zucchini is on top and the cheese can melt.
Remove from oven, and serve with any remaining glaze on the side for dipping.
For dessert, have some fresh cherries.
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