Pan Roasted Lemon Herb Chicken

Ingredients

• 6 – 8 chicken thighs (bone in, skin on, optional)
• 1 1/4 cups chicken stock
• 2 tsps lemon zest
• 1 tbsp olive oil
• 1/4 cup lemon juice
• 1 tbsp mustard
• 1 tbsp olive oil
• 1 1/2 tsps oregano dried
• 1/2 tsp thyme dried
• to taste Salt
• 200 C Preheat the oven to.

Steps

1. First we make the lemon-herb marinade. In a bowl mix together 1 tbsp olive oil, 1 tbsp mustard, 1 tsp lemon zest, 1 1/2 tsp dried oregano, 1/2 tsp dried thyme, 1/4 tsp salt. Mix this together and then pour it over the chicken thighs and rub it into the chicken pieces. You want the meat well coated. I went with skinless thighs but you can go with skin on, it definitely makes it extra crispy. Definitely go with the bone in thighs. I let this marinate for 15mins.
2. In another bowl mix together the chicken stock, lemon juice and zest. I grated a LOT of zest LOL while mkaing this dish.
3. Once ready, in a heavy bottom pan, heat some oil and place the thighs (skin side down) and sear it on both sides. I gave each side about 3-4minutes.
4. Add the chicken stock mixture to the pot and I did this to help remove all the lemon zest and chicken pieces stuck to the pan.
5. I wasn't using an oven proof pan, so I transferred the chicken pieces in an oven proof dish and poured the chicken stock mixture over it and let it roast for about 25minutes.
6. Once ready, I served this with some mashed potatoes and carrots.