One of my favorite ways to prepare chicken! I use chicken thighs because they turn out moist and tender, thanks to the dijon and fresh herbs that infuse them with flavor. You can serve the chicken thighs over, mashed potatoes, bean puree, cauliflower puree, creamy polenta, rice, risotto, or arugula salad! This will become a family favorite!
3 cups chicken stock, homemade or store-bought organic chicken broth
12 organic chicken thighs, washed and dried
1/3 cup Dijon mustard
1/4 cup fresh lemon juice
1/3 cup low-sodium soy sauce
2 tablespoons olive oil
1 tablespoon fines herbs
6 sprigs of fresh thyme
1 sprig of rosemary
Pre-heat the oven to 350 F.
Place chicken thighs in a baking dish.
Whisk together Dijon mustard, lemon juice, soy sauce, olive oil, and pour over the chicken. Turn the thighs to coat evenly.
Sprinkle on the fines herbs then sprinkle on several pinches of kosher salt and plenty of cracked pepper. Lay the thyme and rosemary on top of chicken.
Cover with aluminum foil making sure the aluminum doesn’t touch the chicken and roast for 45 minutes. Remove the foil and baste with a bulb baster.
Add 2 cups of chicken stock and stir to turn up any of the bits that have formed at the bottom of the roasting pan.
Continue to roast with out the foil for 60 minutes more, basting every 15 minutes to keep the chicken super moist. The thighs will turn a beautiful caramel color. If you find that the bottom of the roasting pan is drying out, add the rest of the chicken stock.