Melt In Your Mouth Baked Chicken is a tasty and flavorful chicken dish that will have you wanting to lick your plate clean. It is so yummy, moist, and succulent! This baked chicken is full of flavor, very moist, and best of all, so simple to make!
I have also found that chicken thighs, rather than breasts, make a very tender and moist meat, as the have more fat on them. The real secret of cooking chicken, is not to overcook it. So, use a good cooking thermometer and only cook chicken to an internal temperature of 160 to 165 degrees F.
Serve with Round Zucchini Squash with Banana Peppers, a cold wheat berry salad, and lots of crusty bread to sop up the juices with this wonderful chicken for a very happy family,
This delicious baked chicken recipe and photo were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
- 4 bone-in chicken thighs (with skin), trimmed of visible fat
- 4 chicken legs (with skin), trimmed of visible fat
- 4 tablespoons Dijon mustard
- 4 tablespoons soy sauce (low-sodium)
- 4 tablespoons lemon juice, fresh-squeezed
- 1/2 tablespoon olive oil
- 2 tablespoons parsley, dried
- 2 tablespoons chives
- 2 tablespoons chervil
- 2 tablespoons tarragon
- 2 teaspoons fennel seeds
- Black pepper, freshly-cracked
- 1 1/2 cups chicken stock (homemade or good-quality store bought)
Preheat oven to 350 degrees F.
Place the chicken in an oven-safe baking dish, skin side down.
In a large bowl, whisk together the mustard, soy sauce, lemon juice, olive oil, dried herbs, fennel seeds, pepper, and chicken stock; pour mixture over the chicken. Turn the chicken several times, ending with the skin side down. Cover tightly with aluminum foil.
Bake approximately 20 minutes. Remove aluminum foil, turn chicken over with tongs, and baste with the pan juices. Bake, uncovered, for an additional 20 minutes or until it reaches an internal temperature of 160 to 164 degrees F. Remove from oven the serve.
Makes 4 servings.
Categories:Chicken Dinner Gluten free Summer