Fall off the Bone Roasted Chicken Thighs
- 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
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.