- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 8 bone-in, skin-on chicken thighs
- 1 cup chicken stock
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup parsley, chopped
- Salt and Pepper, to taste
Preheat oven to 400 degrees F.
Combine the first 5 ingredients (olive oil, mustard, lemon zest, oregano, thyme) in a small bowl with salt and pepper. Brush the rub into both sides of the chicken.
In a large bowl, whisk together chicken stock, lemon juice and lemon zest; set aside.
In a large skillet over medium-high heat, sear both sides of the chicken thighs until golden brown, about 2-3 minutes per side. Add chicken and lemon to pan. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Garnish with parsley before serving.