1 tablespoon whole grain mustard
1 Meyer lemon, juice and zest
4 garlic cloves, crushed
4 tablespoons extra virgin olive oil (plus extra)
Sea salt and black pepper
Preheat oven to 450 F.
In a large mixing bowl, combine mustard, lemon juice, lemon zest, olive oil, and garlic. Add chicken and make sure to fully coat. Season with sea salt and black pepper. Set aside for two hours to marinade in the refrigerator or longer. Bring chicken to room temperature (about 20 minutes) before cooking.
Arrange chicken in a single layer on a prepared baking sheet. Drizzle extra olive oil on top of the chicken. Bake for 8 minutes on each side, or until chicken is cooked and crispy.