3 cups chicken stock, homemade or store-bought organic chicken broth
12 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
2 tablespoons fines herbs
1 teaspoon fennel seeds
2 sprigs fresh thyme
1 sprig rosemary
Pre-heat the oven to 350 F.
Place chicken thighs in a baking dish.
Combine Dijon mustard, lemon juice, soy sauce, and olive oil, and pour over the chicken. Turn the thighs to coat evenly.
Sprinkle on the fines herbs and the fennel seeds; 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, 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 dry, add the rest of the chicken stock. Serve with mashed potatoes!