Fall off the Bone Roasted Chicken Thighs

By charlotteh371

Ingredients

• 12 chicken thighs
• 1/3 cup (80 mL) each: Dijon mustard, low-sodium soy sauce
• 1/4 cup (60 mL) fresh lemon juice (from about 2 lemons)
• 2 tbsp (30 mL) olive oil
• 2 tbsp (30 mL) dried fines herbes (or mix of parsley flakes, chives, tarragon, chervil leaves)
• 1 tsp (5 mL) fennel seeds
• Kosher salt
• Cracked black pepper
• 2 About 2 cups (500 mL) chicken stock

Preparation

Step 1

Place chicken in single layer in 9-by-13-inch (22.5-by-32.5 cm) baking dish.


In bowl, whisk mustard, soy sauce, lemon juice and oil. Pour over chicken; turn to coat evenly. Sprinkle on mixed herbs and fennel. Season to taste with salt and pepper. Cover with foil. Bake in preheated 350F (180C) oven 45 minutes.


Remove foil; baste with juices. Add stock as needed so tops of chicken remain exposed; stir to turn up any bits that have formed on bottom of dish. Baste again. Roast 1 hour. Tops of thighs will turn caramel colour.


Transfer chicken to platter. Transfer liquid to gravy boat to pass separately.