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