Fall off the Bone Chicken
Wild Apple Design Group
Amy Scott
Fall-off-the-Bone Zesty Chicken Thighs
12 chicken thighs
1/3 cup each: Dijon mustard, low-sodium soy sauce
1/4 cup fresh lemon juice (from about 2 lemons)
2 tbsp olive oil
2 tbsp dried herbs (I tend to use whatever I have but poultry seasoning and parsley seem to work the best)
12 Sprigs of fresh Thyme
Kosher salt
Cracked black pepper
Up to 2 cups low sodium chicken stock
Place chicken in single layer in 9-by-13-inch baking dish.
In bowl, whisk mustard, soy sauce, lemon juice and oil. Pour over chicken; turn to coat evenly. Sprinkle on mixed dry herbs. Rub the sprigs of thyme briefly between your palms to warm them up and lay a sprig on top each piece of chicken. Season to taste with salt and pepper. Cover with foil. Bake in preheated 350F oven 45 minutes.
Remove foil; baste with juices. Add stock as needed so tops of chicken remain exposed (sometimes this doesn’t require much broth depending on the fattiness of the chicken); stir to turn up any bits that have formed on bottom of dish. Baste again. Roast 1 hour. Tops of thighs will turn a dark brown caramel color.
Transfer chicken to platter. Remove any undesirable thyme twigs and transfer liquid to gravy boat to pass separately.
Makes 12 pieces.
The origin of the recipe
I found this amazing chicken recipe on Pinterest and followed it on a winding path back to the celebrity author, Cristina Ferrare. I’ve modified it a bit. Sometimes I swap out 4 thighs for 2 bone-in breasts because I am following Weight Watchers currently which requires more white meat. The chicken literally does fall off the bone due to the long cooking time. The sauce is sooooo incredibly zesty and aromatic that kids and adults alike love it in my house. You need a good long while – almost 2 hours to cook this one but it’s so worth it. This gorgeous brown and tender chicken is an unexpected elevated dish that I would (and have) served on a holiday or for just a fall weekend dinner. Consider serving it with some rice to soak up the extra sauce.
Amy Scott is the founder of Wild Apple Design Group, an award-winning, premium and tech-savvy graphic design firm nimbly producing web, brand and print marketing projects for clients with whom they share trust and a vision. Amy and the team at Wild Apple are active and valued contributors to the creative energy in the Pioneer Valley in Western, MA. Amy is a BusinessWest Forty Under 40 2011 Award Alum and Wild Apple has received Creative Awards from the Ad Club and international Summit Creative Awards 2014 through 2018.
Amy says “I enjoy spending time doing “mom” stuff with my almost-adult kids, traveling and food adventures with my partner in life, Walt and getting into random trouble with my partner in crime, Beth! I love playing my piano, going to the gym, walking, hiking and occasional yoga when I can get it.”
Soul Searching Questions
1. Tell us what food best fits your personality. In other words if you were a food what would you be?
Pizza! I love that is can be both fancy and exotic . . .or casual and classic. I’d like to think I am capable of the same transition most days.
2. What was your favorite food as a child?
I have a super strong sensory memory of Cheerios as a kid. I can recall how they tasted and smelled. They don’t taste the same to me anymore but I still can vividly summon up my childhood taste experience of them. Pretty sure they changed the recipe. Does anybody know?
3. What food can you absolutely not live without?
Wine. Does that count? I can’t live without it.
4. What food have you not tried?
I’ve been circling the plantains at the grocery store. What are those about?
5. What food do you recommend that someone tries at least once in their life and why?
Brussels sprouts! They get such a bad rap but they are so damn good! Especially roasted with olive oil and salt and pepper. Give ‘em a chance!
Contact Info
Amy Scott
Wild Apple Design Group
Amy@wildappledesigngroup.com