Place chicken in single layer in 9-inch by 13-inch (3.5L) 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 2 cups (500 mL) stock; stir to turn up any bits that have formed on bottom of pan. Baste again. Roast 1 hour. Tops of thighs will turn caramel colour.
Transfer chicken to platter. Transfer liquid to gravy boat to pass separately.
CHICKEN STOCK SHOULD BE 1 CUP ONLY.
Originally Submitted
6/23/2011
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You can add this Fall-off-the-bone roasted chicken thighs recipe to your own private DesktopCookbook.
