Garlic Dill Chicken

4 cloves garlic, finely chopped
4 large shallots, finely chopped
4 tablespoons chopped fresh dill or 1 tablespoon dried dill
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 tablespoon paprika
2 tablespoons olive oil
2 tablespoons vegetable oil
2 tablespoons lemon juice
2 lbs chicken thighs (one whole fryer cut up and skinned)
3 tablespoons whole wheat flour
1 cup chicken stock

Combine garlic, shallots, dill, basil, paprika, oils and lemon juice in a shallow baking pan (large ziploc, squish ingredients around to mix) that is large enough to hold the chicken pieces in a single layer.
Add chicken and turn to coat the pieces. (add chicken to the ziploc - shake/press chicken around in the marinade until coated)

Cover and marinate at room temperature for at least 1 hour, turning occasionally.  (Turn ziploc at least once.  Place marinated chicken in a baking pan and cover)
Place the pan containing the marinade and chicken in a preheated 350 degree F oven and bake 1 hour or until the chicken is tender.
Baste with the liquid in the pan every 20 minutes.
**Remove chicken to a platter.
Keep warm until the sauce is ready.
Sprinkle the surface of the liquid in the baking pan with flour and stir with a wire whisk to combine.
Heat the stock.
Pour the liquid from the baking pan into a medium saucepan.
Whisk the hot stock into the saucepan.
**Drain liquid into a saucepan, add chicken stock and heat to boiling.
Make a cornstarch and water mixture (add enough water so it's a bit runny)
Whisk cornstarch mixture into boiling liquid. Continue to whisk until the liquid starts to thicken.
Pour gravy over chicken and enjoy.

Recipe from Food.com