Five-herb chicken



12 min


4 servings

* PLUS Grilling Time: 30 minutes


  • 2 tbsp Dijon mustard , grainy or regular
  • 1 tbsp olive oil
  • 1 tsp dried savory leaves , crumbled
  • 1 tsp dried sage leaves , crumbled
  • 1/2 tsp dried thyme leaves
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried basil leaves
  • 8 skin-on, bone-in chicken thighs , or drumsticks


  • 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.
  • Place all chicken in bowl with remaining Dijon mixture and turn to evenly coat. If not grilling right away, cover bowl and refrigerate chicken.
  • 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. Delicious with our Barbecued Balsamic-Mushroom Salad.

Nutrition (per serving)

  • Calories
  • 367,
  • Protein
  • 27 g,
  • Carbohydrates
  • 1 g,
  • Fat
  • 27.8 g,
  • Fibre
  • 0.4 g,
  • Sodium
  • 211 mg.

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.

Cooking Indoors?

Prepare chicken and place on a foil-lined, rimmed baking sheet. Bake in preheated 375F (190C) oven until skin is crispy and chicken feels springy when pressed, 40 to 50 minutes.