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1
Heat oven to 400 degrees F.
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2
Stir mustard, 1 teaspoon of the lemon zest, oregano, thyme, salt and 1 teaspoon of the olive oil in a small bowl.
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3
Stir remaining lemon zest (2 teaspoons), lemon juice and the chicken stock in another bowl or jug.
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4
Use your fingers or a brush to coat chicken on both sides with the rub.
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5
Heat remaining tablespoon of oil in a large oven-safe skillet or frying pan over medium heat. Add smashed garlic then cook about 1 minute until you can smell toasted garlic and the garlic has browned around the edges. Remove and discard the garlic, but leave the oil.
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6
Now, add chicken, skin-side down into the hot oil and cook 2 to 3 minutes or until the skin has turned golden brown.
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7
Flip the chicken then add the lemon juice mixture. Then, slide pan into the oven then bake 25 to 35 minutes or until a thermometer inserted into the thickest part of the chicken reads 175 degrees F.
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8
Remove pan from oven then transfer the chicken to a plate and cover with aluminum foil.
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9
There should still be liquid in the pan. Place pan over medium heat and bring the liquid to a simmer.
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10
In a small bowl, use your fingers to mix butter and flour together into a dry paste. Then, whisk it into the sauce. The sauce should thicken slightly and becomes glossy.
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11
Place chicken back into the pan and serve.
