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.
Mix together 3 tablespoons soy sauce, 3 tablespoons dijon mustard, 2 tablespoons lemon juice, and 1 tablespoon olive oil in a small bowl.
Pour that over the chicken, turning the thighs to coat them completely.
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.
Sprinkle that evenly over your chicken and cover it with foil. Bake the chicken like that for 45 minutes.
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.
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.
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.