Roasted Chicken Thighs with Lemon and Oregano

By á-36

This is a very delicious savory chicken dish.
Please read notes for important tips.

Ingredients

• lemon
• large or 8 small skin-on, boneless chicken thighs
• Kosher salt and freshly ground black pepper
• olive oil, divided
• sprigs oregano
• minced shallot
• garlic clove, minced
• crushed red pepper flakes
• dry white wine (such as Sauvignon Blanc)
• low-sodium chicken broth

Preparation

Step 1

Preheat oven to 425°. Very thinly slice half of lemon; discard any seeds. Cut remaining lemon half into 2 wedges. Season chicken thighs with salt and pepper.

Coat a large room-temperature skillet with 1 teaspoon oil. Add chicken, skin side down. Place skillet over medium heat and cook, letting skin render and brown, and pouring off excess fat to maintain a thin coating in pan, until chicken is cooked halfway through, about 10 minutes.

Scatter half of lemon slices over chicken and scatter half on bottom of skillet (the slices on top of the chicken will soften; those in the skillet will caramelize). Transfer skillet to oven, leaving chicken skin side down. Roast until chicken is cooked through, (165 degrees) skin is crisp, and lemon slices on bottom of skillet are caramelized, 6-8 minutes.

NOTE: The lemon slices tended to caramelize and then burn quite quickly so keep an eye on them. If they are getting over done remove them from the skillet. Also, depending on the size of your chicken thighs, the oven cooking time will be longer than stated in this recipe. So use a quick read thermometer to test for doneness.

Transfer chicken pieces, skin side up, and caramelized lemon slices from bottom of skillet to a warm platter. (Leave softened lemon slices in the skillet.) Return skillet to medium heat. Add oregano sprigs, shallot, garlic, and red pepper flakes; cook, stirring frequently, until fragrant, about 1 minute.

Remove skillet from heat. Add wine; cook over medium heat until reduced by half, 1-2 minutes. Add broth; cook until thickened, about 3 minutes. Squeeze 1 lemon wedge over and season sauce with salt, pepper, and juice from remaining lemon wedge, if desired. Drizzle with 2 teaspoons oil. Return chicken to skillet, skin side up, to rewarm. Serve topped with caramelized lemon slices.