Roasted Chicken Thighs with Lemon & Oregano

By á-2814

Ingredients

• 1 lemon
• 4 large or 8 boneless chicken thighs
• salt & pepper to taste
• 3 tbs olive oil
• 1 Tbl orgeano
• 1 Tbl minced shallot
• 1/2 clove garlic minced
• 1/8 tbs crushed red pepper flakes
• 1/4 C dry white wine (Sauvignon Blanc)
• 1/2 C low sodium chicken broth

Preparation

Step 1

Preheat oven 425 degrees. Very thinly slice half of lemon and discard seeds. Cut remaining lem half into 2 wedges. Season chichicken thighs with salt & pepper.

Coat large skillet with 1 tbs oil. Add chicken skin side down. Place skillet over medium heat and cook to browned and cooked halfway through about 10 minutes.

Scatter lemon slices over chicken and on bottom of skillet. Transfer skillet to oven. Roast until chicken is cooked through and skin is crisp and lemon slices on bottom of skillet are aramelized, 6-8 minutes.

Transfer chicken pieces and caramelized lemon slices from bottom of skillet to platter. Return skillet to medium heat. Add oregano, shallot, garlic and red pepper flakes cook stirring until fragrant about 1 minute.

Remove skillet from h eat. Add wine and cook over medium heat until reduced by half 1-2 minutes. Add broth and cook about 3 mintues. Squeeze 1 lemon wedge over and season sauce with salt, pepper and remaining lemon juice. Drizzle with 2 tsp oil. Return chicken to skillet and rewarm.