Combine parsley, chives, olive oil, Dijon mustard, and garlic in a small bowl, stirring well with a whisk. Rub herb mixture evenly over meaty side of chicken thighs; sprinkle evenly with salt and pepper.
Arrange chicken on a baking sheet or jelly-roll pan coated with cooking spray. Bake at 450° for 25 minutes or until done.
Preheat the broiler to high (do not remove the pan from the oven). Broil chicken for 3 minutes or until browned.
270 calories; fat 13.9g; saturated fat 2.7g; mono fat 7.4g; poly fat 2.3g; protein 33g; carbohydrates 1g; cholesterol 162mg; iron 2mg; sodium 453mg; calcium 23mg.
When Rich and I were stationed in California, Rich would invite some of the younger sailors over and I bet I barbequed 15lb of chicken wings. Bottomless pits. But we didn’t know if they ate on the regular.