Fall Off The Bone Chicken for #SundaySupper
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Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A roasted chicken recipe using fresh herbs, perfect for a Sunday Supper. Recipe slightly adapted from the book Big Bowl Of Love by Cristine Ferrare
Ingredients
  • 8 Chicken Thighs (skin on), washed and patted dry
  • ⅓ Cup Honey Dijon Mustard
  • Juice of one small lemon
  • ⅓ Cup Reduced Sodium Soy Sauce
  • 2 Tbsp Olive Oil
  • 2 Tbsp Fine Herbs
  • 1 Tsp Fennel Seeds (Anise Seeds)
  • 3 Sprigs Fresh Thyme
  • 1 Sprig Rosemary
  • Kosher Salt
  • Freshly ground Black Pepper
  • ¾ Cup Reduced Sodium Chicken Broth
Instructions
  1. Pre-heat oven to 350F (Roast)
  2. In a medium measuring cup, add mustard, lemon juice, soy sauce and olive oil. stir/whisk to combine.
  3. In an oven proof baking dish, pour a little of the mixture and spread with a spoon.
  4. Add all 8 pieces of chicken to the dish, skin side up
  5. Lightly season chicken with salt and pepper
  6. Pour the remaining mixture over the chicken
  7. Over the chicken, sprinkle fine herbs, fennel seeds, kosher salt and pepper.
  8. Place the Thyme and Rosemary over the chicken
  9. Cover with foil and roast for 45 minutes
  10. Uncover and baste with the liquid. Add chicken broth. Roast for another 60 minutes, basting every 15-20 minutes
  11. Watch closely as you do not want the skin to burn. Cover with foil if needed to achieve a nicely browned colour
Notes
The original recipe called for 12 pieces of chicken. I used 8 pieces so I reduced the liquid from 3 cups to ¾ cup. Cooking with the skin on the chicken increases the oil left in the dish. Remove as much of the oil/fat as possible before serving the gravy
Recipe by Lovely Pantry at https://lovelypantry.com/2012/05/cristina-ferrares-fall-off-the-bone-chicken-for-sundaysupper/