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1 1/4 cups chicken stock
1/4 cup freshly squeezed lemon juice
2 teaspoons lemon zest
1 tablespoon olive oil
For the lemon rub
1 tablespoon olive oil
1 tablespoon whole grain mustard
1 teaspoon lemon zest
1 1/2 teaspoons dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon kosher salt
8 bone-in, skin-on chicken thighs
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