Soy-Dijon Roasted Chicken Thighs

Roasted Chicken Thighs 14

I found this recipe online and halved it for a quick fall dinner to showcase a home-grown squash given to us by our neighbours.

Preheat your oven to 350°F.  Set 6 chicken thighs (with bones and skin still on) in a baking dish.

Roasted Chicken Thighs 1

Mix together 3 tablespoons soy sauce, 3 tablespoons dijon mustard, 2 tablespoons lemon juice, and 1 tablespoon olive oil in a small bowl.

Roasted Chicken Thighs 2

Pour that over the chicken, turning the thighs to coat them completely.

Roasted Chicken Thighs 4

Mix together 2 tablespoons fines herbes (or an acceptable substitute — I used half Newfoundland savoury and half herbes de provence) and 2 teaspoons fennel leaves.  Add in some salt and pepper as well.

Roasted Chicken Thighs 6

Sprinkle that evenly over your chicken and cover it with foil. Bake the chicken like that for 45 minutes.

Roasted Chicken Thighs 7

Remove the foil and baste your lovely thighs in the juices they’re producing.  Scrape the bottom of the dish a bit to make sure nothing is getting stuck there.

Roasted Chicken Thighs 9

Pour 1 cup chicken stock into the dish so the tops of the chicken thighs are still exposed but they are otherwise happily bathing in broth.  Bake that for a further hour, and let the tops caramelize.

Roasted Chicken Thighs 10

When they’re ready, drain the juices into a gravy boat to serve separately, and have some lovely fall vegetables (like this roasted squash) as a hearty side.

Roasted Chicken Thighs 13

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Author: allythebell

A corgi. A small boy. A sense of adventure. Chaos ensues.

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