Ingredients:

ü  4 boneless, skinless chicken thighs

ü  2 tablespoons olive oil

ü  2 cloves garlic, minced

ü  1 teaspoon lemon zest

ü  1 tablespoon lemon juice

ü  1 tablespoon honey (optional, for a touch of sweetness)

ü  1 tablespoon Dijon mustard

ü  Fresh herbs from your garden (such as rosemary, thyme, oregano, and parsley)

ü  About 1 tablespoon of each, finely chopped

ü  Salt and pepper, to taste

ü  1/2 teaspoon paprika (optional, for a slight smokiness)

ü  1/4 cup chicken broth (or white wine for extra flavor)

Instructions:

ü  Prepare the Chicken: Pat the chicken dry with paper towels. Season both sides with salt, pepper, and paprika.

ü  Make the Herb Marinade: In a small bowl, whisk together olive oil, minced garlic, lemon zest, lemon juice, Dijon mustard, honey (if using), and the fresh herbs from your garden.

ü  Marinate the Chicken: Coat the chicken in the herb marinade and let it sit for at least 15 minutes. If you have time, refrigerate for 30 minutes to an hour for more flavor.

ü  Cook the Chicken: Heat a skillet over medium heat and add a little olive oil. Once hot, add the chicken and cook for 5-7 minutes on each side, or until golden brown and cooked through. If needed, add chicken broth (or white wine) to the pan to create a flavorful sauce as the chicken cooks, scraping up any brown bits from the bottom.

Remove the chicken from the pan and let it rest for a few minutes. Serve with a drizzle of the pan sauce and garnish with extra fresh herbs. Pair with roasted vegetables or a simple salad for a complete meal. Serve with mashed potatoes or rice to soak up the savory sauce.