First we make the lemon-herb marinade. In a bowl mix together 1 tbsp olive oil, 1 tbsp mustard, 1 tsp lemon zest, 1 1/2 tsp dried oregano, 1/2 tsp dried thyme, 1/4 tsp salt. Mix this together and then pour it over the chicken thighs and rub it into the chicken pieces. You want the meat well coated. I went with skinless thighs but you can go with skin on, it definitely makes it extra crispy. Definitely go with the bone in thighs. I let this marinate for 15mins.

In another bowl mix together the chicken stock, lemon juice and zest. I grated a LOT of zest LOL while mkaing this dish.

Once ready, in a heavy bottom pan, heat some oil and place the thighs (skin side down) and sear it on both sides. I gave each side about 3-4minutes.

Add the chicken stock mixture to the pot and I did this to help remove all the lemon zest and chicken pieces stuck to the pan.

I wasn't using an oven proof pan, so I transferred the chicken pieces in an oven proof dish and poured the chicken stock mixture over it and let it roast for about 25minutes.

Once ready, I served this with some mashed potatoes and carrots.