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Fall off the Bone Roasted Chicken Thighs


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Rate this recipe 4/5 (7 Votes)


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



Step 1

Place chicken in single layer in 9-by-13-inch 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 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.

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