To make the chicken:

Preheat oven to 375F/190C

Allow the chicken to come to room temperature before cooking.

Lay the chicken, skin side up, in the baking pan. With a large spoon, spatula, or your fingers, smear each thigh with equal amounts of mustard, top and bottom. Now sprinkle the skin of each thigh with brown sugar, salt, and pepper.

Scatter garlic over the chicken.

Add the thyme, if using, and bay leaf to pan.

Pour the oilve oil and Vermouth (or white wine) into the bottom of the pan and slide into the oven.

Now make the pasta.

Put a large pot of water on to boil. Salt generously–I never measure this, but if you’re nervous, think salty as seawater. So, salty, okay?

Once the water is boiling, pour the pasta in. Stir.

Follow package instructions, or cook pasta until al dente, or to your liking. Drain, but reserve some of the pasta cooking water, either by setting some aside in measuring cup or just draining it rather casually.

Stir in the herbs, olive oil, and lemon juice. Taste, add salt and pepper if needed, more  olive oil, lemon, and pasta water, if you think it necessary.

Check the chicken for doneness. It should take between 50-60 minutes to cook, depending on the size of the thighs and your oven. The chicken will look and smell done when ready, but if you are unsure, cut a piece open near the bone. Chicken should be cooked through, with no signs of pinkness. Now squeeze fresh lemon juice over entire pan generously.

Put pasta in large, shallow bowls. Some people like the bowls warmed, but I never bother. Place a piece of chicken on a bed of pasta, ladle some of the cooking juices over all, and serve. Add more parsley if you like, or remember, and eat. Plain green salad is good with this.

Chicken and pasta keep, refrigerated, up to three days.

The chicken may be frozen up to three months.

Notes:

I find washing up easier if I line the pan with foil (see blog post), but I don’t have a dishwasher. You know your kitchen, your pan, and how you’ll be washing up. Whether or not to line the pan is up to you.

I used Amora mustard, which is expensive and can be difficult to find. Use your favorite stongly flavored mustard.

While you want to brown sugar flavor to come through, it shouldn’t take over. I found 1/4 teaspoon per thigh was enough, but sugar to your taste.

This recipe throws off about 3/4 cup/175ml delicious cooking juices. After spooning some over your meal, leftovers may frozen for making rice, soup, stews, or another chicken dish.

Some people loathe cilantro, so omit from pasta if that’s you.

Other ideas for the pasta:

Add some sliced cherry tomatoes, well-drained, sliced fresh mozzarella cheese, thinly sliced scallions, or baby greens.