Lemon Thyme Chicken Thighs

Instructions

1. Pat chicken thighs dry with paper towels. Season generously with salt and black pepper; set aside.
2. Heat a large skillet or cast iron pan over medium heat. Add olive oil and lemon slices. Sear lemon slices until caramelized, about 3 minutes per side. Remove from pan and set aside. 
3. Add chicken thighs to the pan, skin side down. Sear for 10 minutes, until the skin is crisp and golden. Flip and cook for an additional 5 minutes. Remove chicken from the pan and set aside. 
4. Add lemon juice and Dijon mustard to the pan to deglaze, scraping up any browned bits. Stir in chicken stock, thyme, and butter. Bring to a light simmer. 
5. Return chicken to the pan and spoon the sauce over the top. Nestle lemon slices back in the pan and top with more fresh thyme. 
6. Serve hot with Main St Bistro® Loaded Twice Baked Potatoes.