Pan roasted lemon chicken

1. Preheat oven to 200 - 205 C.
To make the lemon rub, combine olive oil, mustard, lemon zest, oregano, thyme and salt in a small bowl. Using your fingers or a brush, work the lemon rub onto both sides of the chicken.
In a large bowl, whisk together chicken stock, lemon juice and lemon zest; set aside.
Heat olive oil in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Add chicken stock mixture.
Place into oven and roast until completely cooked through, about 25-30 minutes.