680 g chicken thighs, skin-on, bone-in, trimmed of excess fat
1 tbsp
(3 Teaspoons)
whole grain mustard
2 tbsp
(6 Teaspoons)
lemon zest
1½
tsp dried oregano
½
tsp dried thyme
¼
tsp kosher salt
2 tbsp
(6 Teaspoons)
olive oil
1 cup
(48 Teaspoons)
lemon juice (about 1 lemon)
1¼
cup
(60 Teaspoons)
low-sodium chicken stock
2 garlic cloves, smashed
1 tbsp
(3 Teaspoons)
unsalted butter
1 tbsp
(3 Teaspoons)
all-purpose flour