Lemon Chicken

• 1 1/2 pounds chicken thighs, skin-on, bone-in, trimmed of excess fat
• 1 tablespoon whole grain mustard
• 1 tablespoon lemon zest (1 teaspoon for rub and 2 teaspoons for sauce)
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 2 tablespoons olive oil (1 tablespoon for rub, 1 tablespoon for cooking)
• 1/4 cup lemon juice (about 1 lemon)
• 1 1/4 cups chicken stock
• 2 garlic cloves, smashed
• 1 tablespoon butter
• 1 tablespoon flour

1. Heat oven to 400 degrees F.
2. Stir mustard, 1 teaspoon of the lemon zest, oregano, thyme, salt and 1 teaspoon of the olive oil in a small bowl.
3. Stir remaining lemon zest (2 teaspoons), lemon juice and the chicken stock in another bowl or jug.
4. Use your fingers or a brush to coat chicken on both sides with the rub.
5. Heat remaining tablespoon of oil in a large oven-safe skillet or frying pan over medium heat. Add smashed garlic then cook about 1 minute until you can smell toasted garlic and the garlic has browned around the edges. Remove and discard the garlic, but leave the oil.
6. Now, add chicken, skin-side down into the hot oil and cook 2 to 3 minutes or until the skin has turned golden brown.
7. Flip the chicken then add the lemon juice mixture. Then, slide pan into the oven then bake 25 to 35 minutes or until a thermometer inserted into the thickest part of the chicken reads 175 degrees F.
8. Remove pan from oven then transfer the chicken to a plate and cover with aluminum foil.
9. There should still be liquid in the pan. Place pan over medium heat and bring the liquid to a simmer.
10. In a small bowl, use your fingers to mix butter and flour together into a dry paste. Then, whisk it into the sauce. The sauce should thicken slightly and becomes glossy.
11. Place chicken back into the pan and serve.

chicken, whole grain mustard, lemon zest, oregano, thyme, salt, olive oil, lemon juice, chicken stock, garlic, butter, flour

Taken from www.epicurious.com/recipes/member/views/lemon-chicken-51503191 (may not work)