1 1/2 tsp. canola oil
2 pounds boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
1/2 tsp. dried thyme
1 tsp. dried oregano
2 tsp. Dijon mustard
2 cloves garlic, minced
1 tbsp. lemon zest
3 tbsp. freshly squeezed lemon juice
2 tbsp. olive oil
1/2 cup chicken stock