Deviled Chicken Thighs

• 1/4 c. creamy mustard
• 1 tbsp. Worcestershire sauce
• 1/2 c. plain dried bread crumbs
• 1/4 c. loosely packed fresh parsley leaves
• 1/2 tsp. salt
• 1/4 tsp. coarsely ground black pepper
• 8 skinless chicken thighs with bones

1. Preheat oven to 475 degrees F. Lightly grease 15 1/2- by 10 1/2-inch jelly-roll pan.
2. In large bowl, mix creamy mustard and Worcestershire sauce until blended.
3. On waxed paper, combine bread crumbs, parsley, salt, and pepper.
4. Toss chicken thighs with mustard mixture, then roll in crumb mixture to coat; place in jelly-roll pan.
5. Bake thighs 15 minutes; turn thighs over and bake 15 minutes longer or until juices run clear when thickest part of thigh is pierced with tip of knife.

creamy mustard, worcestershire sauce, bread crumbs, parsley, salt, ground black pepper, chicken

Taken from www.delish.com/recipefinder/deviled-chicken-thighs-1807 (may not work)