Sprinkle thighs with salt and pepper. Bake at 400 on a broiler rack for 25 o 30 minutes.

Combine mustard and oil in small bowl.

Combine crumbs, cornmeal, sage, tyme and rosemary in another small bowl.

Brush cooked chicken with 1/2 of mustard mixture. Sprinkle with 1/2 of crumb mixture.

Bake 5-10 minutes at 400°F.

Turn chicken over and repeat with other half of mustard mixture and crumb mixture, cooking for another 5 to 10 minutes or until chicken is heated through.