Roasted Chicken Thighs with Lemon and Oregano

Ingredients

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  4 thigh, bone removed or 376g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  3 tsp or 14g

• Oregano

  Freshdirect

  4 tablespoon or 24g

• Shallots

  Raw

  1 tbsp chopped or 10g

• Garlic

  Raw

  ½ cloves, minced or 2g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

• White wine

  Alcoholic beverage, table

  2 fl oz or 59g

• Chicken broth

  Soup, canned, ready-to-serve

  ½ cup or 120g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

Directions

1. Preheat oven to 425°F.
2. Thinly slice half of the lemon, removing any seeds, and cut the remaining half into wedges. Season the chicken thighs with salt and pepper.
3. Coat a large skillet with one-third of the olive oil. Add the chicken, skin side down, and place over medium heat. Cook until the skin is browned and the chicken is halfway cooked, about 10 minutes, pouring off excess fat as needed.
4. Scatter half of the lemon slices over the chicken and the other half on the skillet's bottom. Transfer the skillet to the oven, keeping the chicken skin side down. Roast until the chicken reaches 165°F and the lemon slices are caramelized, about 6-8 minutes.
5. Transfer the chicken and caramelized lemon slices to a warm platter. Return the skillet to medium heat and add oregano, shallot, garlic, and red pepper flakes. Cook, stirring, until fragrant, about 1 minute.
6. Remove skillet from heat and add wine. Cook over medium heat until reduced by half, about 1-2 minutes. Add broth and cook until thickened, about 3 minutes.
7. Squeeze one lemon wedge over the sauce and season with salt, pepper, and additional lemon juice if desired. Drizzle with remaining olive oil.
8. Return chicken to skillet, skin side up, to rewarm. Serve topped with caramelized lemon slices.

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