Roasted Chicken Thighs with Lemon and Oregano - Northern Michigan's News Leader

Roasted Chicken Thighs with Lemon and Oregano

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1 lemon
2 large or 8 small skin-on boneless chicken thighs
kosher salt and freshly ground black pepper
2 tsp. olive oil, divided
3 sprigs oregano
1 Tbsp. minced shallots
½ garlic clove, minced
1/8 tsp. crushed red pepper flakes
¼ cup dry white wine (such as Sauvignon Blanc)
½ cup low sodium chicken broth

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

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

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

Transfer chicken pieces, skin side up, and caramelized lemon slices from bottom of skillet to warm platter. (leave softened lemon slices in the skillet). Return to medium heat. Add oregano sprigs, shallots, 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, and pepper and juice from remaining lemon wedge, if desired. Drizzle with 2 Tbsp. oil. Return chicken to skillet, skin side up to rewarm. Serve topped with caramelized lemon slices.