Preheat thee oven to 400°F. Spray a 9x13-inch baking dish with nonstick spray.
In a small bowl, whisk together the vermouth, lemon juice, melted butter, Dijon, sage and garlic. Place the chicken thighs in the prepared baking dish. Pour the lemon mixture over the chicken. Sprinkle the chicken with Parmesan cheese, salt and pepper. Bake until done (about 45 minutes), basting occasionally with the pan juices. Serve immediately.
Notes
*If you are preparing this recipe as gluten-free, just be sure to use a brand of Dijon that is known to be GF.
*Serve over rice or as a side to potatoes.
*Chopped up leftover chicken is great on a green salad.