Lemon Chicken Thighs
Ingredients
8 chicken thighs (about 2 pounds), skin-on
2 tablespoons olive oil
1 tablespoon Dijon mustard
1½ teaspoons dried oregano
½ teaspoon dried thyme
1 teaspoon salt
1 tablespoon lemon zest
Juice of 1 large lemon
1¼ cups chicken stock
2 tablespoons flour
Lemon slices, to garnish
Fresh parsley or thyme, to garnish
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Instructions
In a small mixing bowl, combine mustard, olive oil, oregano, thyme, salt, and 1½ teaspoons of lemon zest.
Use a silicone brush to rub the mustard mixture evenly over both sides of chicken thighs. Set aside.
In a large mixing bowl, whisk together chicken stock, remaining lemon zest, and lemon juice. Set aside.
On the stove top, heat a large skillet over medium heat. Add chicken skin-side down and cook for 3-5 minutes or until skin is golden brown.
Set up the Slow Cooker and transfer the chicken to it skin side up. Cover and cook on Low for 4-5 hours or until tender.
While chicken is cooking, prepare the lemon sauce using the leftover fat from the skillet. Use only about 2 tablespoons from the pan and discard the rest. Add in flour and whisk over medium heat until smooth and golden in color, about 1-2 minutes. Gradually whisk in lemon/chicken stock mixture until smooth and thickened. Transfer to a heat safe container and refrigerate until chicken is ready.
When ready to serve, warm up lemon sauce in a small saucepan over medium heat.
Pour warm sauce over chicken in the Slow Cooker. Season with salt and pepper to taste.
Garnish with lemon slices and fresh chopped herbs.
Serve over rice and veggies for a zesty family meal!
