Preheat oven to 375ºF.
Combine all Sauce ingredients in a roasting pan.
In a large frying pan, heat canola oil over medium-high heat. Cook chicken thighs, skin side down until brown and crisp, about 5-7 minutes. Transfer chicken to roasting pan and nest down into sauce.
Bake uncovered for 50 minutes or until thickest part of thigh reaches an internal temperature of 160ºF/71ºC.
Spoon sauce over each piece of chicken, then sprinkle with chopped parsley.
NOTE: serve remaining liquid AFTER skimming off fat. I used a gravy separator.