I feel for all you busy working ladies out there. Over the last few weeks, I’ve had several late afternoon meetings out of the office (i.e., my house). The stress of trying to prep dinner — a dinner that M may potentially have to cook — while working a full day is nothing short of stressful. Luckily, M and I have been cooking together basically since we started dating. I pretty much know his comfort level and the regular recipes he can cook. This one, he can do from memory. Our roasted chicken thighs too. (How have I not posted that recipe???) I knew when it came time to potentially leave dinner in his hands a modified version of chicken thighs would be in his wheelhouse.
Luckily, I was home in time to get this in the oven which means you get the recipe, but in our house at least, this is definitely something I could have left in my husbands capable hands.
In a small bowl, combine whole grain mustard, lemon zest, the juice of one lemon, olive oil, dried oregano and thyme. Stir to combine.
Place your chicken in a baking dish and brush the mustard mixture on both sides. Here, I’m using the super inexpensive chicken leg quarters, but you could also use thighs or breasts. You do want bone-in, skin-on for this recipe to keep everything nice and juicy. Cover and place the chicken in the fridge until you are ready to cook.
In a small bowl, combine the juice and zest of one lemon with low sodium chicken broth. Again, set in the fridge until cooking time.
Preheat the oven to 400. Heat an oven proof skillet over medium heat. Add in a tablespoon of olive oil and two smashed garlic cloves. Allow the garlic to brown slightly around the edges. Remove the garlic from the pan.
Add the chicken to the pan skin side down. Cook for 3-4 minutes until golden brown.
Turn chicken and carefully add the chicken broth mixture to the pan. Place the pan in the oven for 30-35 minutes until cooked to an internal temperature of 165.
Remove the cooked chicken from the pan and set aside.
Whisk in one tablespoon of butter and flour. If your sauce gets too thick (mine did) add in a splash of chicken broth.
Return the chicken to the pan and turn to coat. Serve chicken topped with sauce and a side of your favorite vegetables.
- 2 chicken leg quarters or bone in, skin on chicken of your choice
- 2 tablespoon whole grain mustard
- 1 tablespoon lemon zest, divided
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 2 tablespoons olive oil, divided
- juice of one lemon)
- 1 1/4 cups low-sodium chicken stock
- 2 garlic cloves, smashed
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- Preheat oven to 400 degrees F (200 C).
- Combine mustard, 1 teaspoon of the lemon zest, oregano, thyme, salt and 1 tablespoon of the olive oil in a small bowl. Coat chicken on both sides with the mustard rub.
- In another bowl, combine remaining lemon zest (2 teaspoons), lemon juice and the chicken stock. Set aside.
- Heat remaining oil in a large cast iron or oven-proof skillet over medium heat. Add the smashed garlic. Cook about 1 minute or until the garlic has lightly browned around the edges. Remove and discard the garlic, but leave the oil.
- Add chicken, skin-side down into the hot oil and cook 2 to 3 minutes or until the skin has turned golden brown.
- Flip the chicken and carefully add the lemon juice mixture. Place pan into the oven and bake 25 to 35 minutes or until chicken is 175 degrees.
- Remove pan from oven then transfer the chicken to a plate. Place the pan over medium heat and bring the liquid to a gentle simmer.
- Whisk the flour and butter into the sauce. If the sauce is too thick, add additional stock and whisk.
- Return chicken and any accumulated juices to the pan. Turn chicken to coat. Serve with additional sauce on top.