I wish I had been more diligent about photos because this recipe was incredible. But I got too excited about how easy it was and even more excited about how TASTY it was. The balance between the tart of the lemon and mustard with the savory of the chicken and broth was like little explosions in my mouth with each bite. Enjoy!

INGREDIENTS

• 1.25 cups chicken stock
• 1/4 cup freshly squeezed lemon juice
• 2 tsp lemon zest
• 1 Tbl olive oil

For the lemon rub:

• 1 Tbl olive oil
• 1 Tbl whole grain mustard
• 1 tsp lemon zest
• 1.5 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp sea salt
• 8 bone-in, skin-on chicken thighs

INSTRUCTIONS

1. Preheat oven to 400 degrees F
2. To make the lemon rub, combine all lemon rub ingredients listed above from oil through salt and using your fingers, work the lemon rub onto both sides of the chicken. I put a little bit under the skin, too. There isn’t a ton of this but you only need a little bit per chicken. It packs a delightful punch, so don’t worry if you think you won’t have enough. You will 🙂
3. In a large bowl, whisk together chicken stock, lemon juice and lemon zest and set aside.
4. Heat olive oil in a large oven proof skillet (I used a 12″ cast iron and it was almost too small!) over medium-high heat. Once the oil is hot, add chicken, skin side down and sear both sides until golden brown, 3 minutes per side. Add chicken stock mixture.
5. Place skillet into oven and roast until completely cooked, through, reaching an internal temp of 175 degrees F, about 30 minutes.
6. Eat and enjoy! 🙂 If you are doing low carb, this would be great on its own or you can serve over cauliflower rice, quinoa or wild rice.

Nutritional information per thigh and a portion of the sauce:
183 calories, 11g fat, 1 g carb, 20g protein.