Ingredients
- 12 chicken thighs
- 2 tbsp olive oil
- 1 tbsp whole grain mustard
- 1 zest from lemon
- 2 tsp dried herbs
- 3/4 cup chicken stock
- 1/4 cup white wine
- 1/4 cup lemon juice
Recipe Description
Any cut of chicken can be substituted in this pan roasted lemon chicken. So flavorful and easy to make! This chicken dish is one we eat often and can be altered however you like. Not a fan of wine? Simply use all chicken stock. Regular lemons can be used in place of the meyer variety and you can use any chicken you like.
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