When life gives you leftovers

The first thing I do when I find a recipe I wanna try is check the ingredients for anything that I either don’t like or would want to sub out.  When I checked this recipe for lemon roasted chicken there wasn’t an ingredient I saw that I wanted to change (although the original calls for chicken thighs and I used chicken breast).

What you need:
Bone in, skin on chicken breast
1 tbsp olive oil (plus more for pan)
1 tbsp whole grain mustard
3 tsp lemon zest
1 1/2 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp kosher salt
1 1/4 cups chicken stock
1/4 fresh lemon juice

What you do:
Preheat oven to 375.
Make the chicken rub by combining 1 tbsp olive oil, 1 tbsp whole grain mustard, 1 tsp lemon zest, 1 1/2 dried oregano, 1/2 tsp dried thyme, 1/4 tsp kosher salt. Mix completely.
Rub or brush all over the chicken.
Cover the bottom of a large oven-proof skillet (I used the cast iron) with olive oil and heat over medium high heat.
Place chicken skin down in the hot oil.
Cook for 3 minutes then flip and cook for another 3 minutes.
While it is cooking, combine 1 1/4 cup chicken stock, 1/4 cup fresh squeezed lemon juice, and 2 tsp lemon zest in a medium bowl and whisk until completely combined.
When the chicken has cooked 3 minutes on either side, remove from heat and add the chicken stock mixture.
Place in oven for 45-60 minutes (until the juices run clear and internal temp is 165 degrees).

I served with corn on the cob and salad. It was absolutely amazing.  The other good thing about this dish is that it makes GREAT leftovers. The chicken breasts are huge and most of the time you won’t finish it. The leftover meat would be great on sandwiches or on a salad or in a quesadilla.