Ingredients:

• 8 chicken thighs and/or drumsticks, bone-in and skin-on
• 3 tablespoons olive oil
• 3 tablespoon Dijon mustard
• zest of one large lemon
• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons dried rosemary
• salt and pepper
• 2 tablespoons butter

Sauce:

• 6 cloves garlic, minced
• 1 teaspoon red pepper flakes, or more to taste
• 1 1/2 cup chicken stock
• 1 1/2 cup heavy cream
• juice of one large lemon
• 1 1/2 teaspoon dried basil
• salt and pepper to taste

Directions:

1. Preheat oven to 400 degrees.
2. Mix olive oil, mustard, lemon zest, thyme, rosemary, salt, and pepper together in a bowl.
3. Place butter in skillet over medium heat to melt. Rub chicken with mustard mixture, coating all sides.
4. Place chicken in skillet, skin side down. Cook 3-4 minutes per side until chicken skin is browning.
5. Remove chicken from pan. Drain all but 2 tablespoons of grease from the pan. Return pan to burner.
6. Add garlic and red pepper flakes to the pan. Saute’ 1-2 minutes until it is fragrant. Add chicken stock, cream, lemon juice, basil, salt, and pepper to pan. Bring to a light boil. Allow to simmer for about 8-9 minutes until sauce starts to thicken slightly.
7. Return chicken to the sauce pan. Place pan in oven for 30-40 minutes, depending on the size of your chicken pieces. Use a meat thermometer to check temperature as it should be about 165. Be careful not to hit a bone when taking the temperature.
8. Remove pan from oven serve over rice, pasta, or potatoes if desired. Pour sauce over dish before serving.