Pan Roasted Lemon Chicken

INGREDIENTS

• 1 1/4 cups chicken stock


• 1/4 cup freshly squeezed lemon juice


• 2 teaspoons lemon zest


• 1 tablespoon olive oil

FOR THE LEMON RUB

• 1 tablespoon olive oil


• 1 tablespoon whole grain mustard


• 1 teaspoon lemon zest


• 1 1/2 teaspoons dried oregano


• 1/2 teaspoon dried thyme


• 1/4 teaspoon kosher salt


• 8 bone-in, skin-on chicken thighs

INSTRUCTIONS

• Preheat oven to 400 degrees F.


• To make the lemon rub, combine olive oil, mustard, lemon zest, oregano, thyme and salt in a small bowl. Using your fingers or a brush, work the lemon rub onto both sides of the chicken.


• In a large bowl, whisk together chicken stock, lemon juice and lemon zest; set aside.


• Heat olive oil in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes. Add chicken stock mixture.


• Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.


• Serve immediately.