This recipe is wonderful and a great idea for a Sunday family meal.
12 Chicken thighs
1/3 cup ea Dijon mustard, low sodium soy sauce
¼ cup Fresh lemon juice
2 T Olive oil
2 T Dried fine herbs (or mix of parsley flakes, chives, tarragon, chervil)
1t Fennel seeds
Kosher salt, cracked black pepper
2 cups Chicken stock
Place chicken in single layer in 9x13 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 oven 350ºF oven for 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.