Fall Off The Bone 3hr Chicken

There are two SECRETS to this recipe! Secret 1: The marinade , turns into a super delicious pan sauce that you can pour all over the crispy, moist chicken or over mashed potatoes. If you have the time marinate the chicken in a large ziplock bag overnight in the refrigerator before cooking. Secret 2: Baste the chicken as often as directed and you will have tender, fall-off the bone, mouthwatering chicken.


  • 3 cups chicken stock, homemade, or store-bought organic chicken broth
  • 6-pound whole organic chicken, rinsed and dried
  • 3/4 cup Dijon mustard
  • 3 tablespoons olive oil
  • Juice from 1 fresh lemon; keep lemon rind for stuffing
  • 1/3 cup light soy sauce
  • 2 garlic cloves, crushed
  • Several sprigs fresh parsley, or 1 tablespoon dry parsley
  • Several sprigs fresh rosemary, or 1 tablespoon dry rosemary
  • Several sprigs fresh thyme, or 1 tablespoon dry thyme
  • 1/4 cup chopped fresh Italian parsley


  1. Remove, gizzards, heart, neck, and liver from the cavity of the chicken. Reserve neck for stock or discard. Rinse the chicken well inside and out. Pat dry and place in a large zip-lock bag.
  2. To make the marinade, whisk together Dijon mustard, olive oil, lemon juice, and soy sauce. Add the garlic and mix well.
  3. Stuff the lemon rind into the chicken cavity along with half of the fresh parsley, rosemary, and thyme, if using. Preheat the oven to 350°F.
  4. Place the chicken in a heavy roasting pan. Wrap the tips of the drumsticks and the wings in small pieces of foil to protect them from burning while roasting (the wing tips may also be removed if desired). Pour the marinade over the bird and top with the remaining fresh herbs, if using, or sprinkle the dry herbs on the chicken. Cover (you can use heavy-duty aluminum foil if you don’t have a lid for the roasting pan). Seal tightly. Try to make sure the aluminum foil is not resting on top of the skin, or it will stick and come off when you remove the foil; leave an air pocket. Roast for 90 minutes with the foil on. Then remove the foil and continue to roast for an additional 30 minutes.
  5. Add 2 cups chicken stock. Using a wooden spoon, scrape the bottom of the roasting pan to loosen the bits that have collected on the sides and bottom of the pan. Baste the chicken well. Continue roasting uncovered for 60 minutes, basting every 15 minutes. Add chicken stock, if needed, a ladle full at a time to keep the bottom of the pan from burning.
  6. Remove the chicken from the oven. Remove the chicken from the roasting pan and place it on a carving board to rest for 10 minutes before carving. Cover lightly with foil.
  7. Add ½ cup chicken stock to the roasting pan, and stir to release any crusty bits that have collected on the bottom and sides of the pan. Place a strainer over another pot, and pour the juices from the roasting pan through the strainer. Remove the strainer and discard its contents. Skim off any oil that has risen to the top of the pan juices.
  8. Carve the chicken, pour the pan juices over the meat, and sprinkle with chopped parsley or thyme.


Although shown in the photo, do not use regular soy sauce, it will result in salty chicken. As a variation, try the dish using citrus Ponzu instead of soy sauce, but try the original first. Recipe Attributed to Cristina Ferrare


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