This Roasted Chicken Thigh with Lemon and Oregano is perfect for those busy nights when you want easy comfort food.
I”m just finally getting back on my feet from being sick, so easy is key around here. Less time in the kitchen and back to being with the kids is ultimately what I’m after.
Like it or not, kids fall into a routine and that routine last week involved me being MIA to the point that when I dropped my little guy off this morning at preschool he said, “I want mom to pick me up.”
One week off the routine of me doing drop-off and pick-up and he’s ready to give it all up?
Naomi reminded me, it’s exactly as I mentioned above—it’s all about routine for kids. With that, I’m taking back my routine, because we all know kids grow up so fast and before know it my three year old will be like my 16-year-old in a blink of an eye, licensed and driving himself around.
Roasted Chicken Thighs with Lemon and Oregano
Ingredients
- 1 lemon
- 4 large or 8 small skin-on, boneless chicken thighs
- Kosher salt and freshly ground black pepper
- 3 teaspoons olive oil, divided
- 3 sprigs oregano
- 1 tablespoon minced shallot
- 1/2 garlic clove, minced
- 1/8 teaspoon crushed red pepper flakes
- 1/4 cup dry white wine (such as Sauvignon Blanc)
- 1/2 cup low-sodium chicken broth
Instructions
- Preparation: Heat oven to 425°. Slice lemon in half. Thinly slice one half of lemon. Cut remaining lemon half into 2 wedges. Season chicken thighs with salt and pepper.
- Coat an oven safe skillet with 1 teaspoon of oil and then place chicken on top skin side down. Place skillet over medium heat. Cook chicken, let skin render and brown. Pour off excess fat and leaving only enough fat in the pan to maintain a thin coating. Continue to cook chicken for another 10 minutes or until chicken is cooked halfway through.
- Place of half of lemon slices on the bottom of the pan and the remaining half on top of chicken (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 fro 6-8 minutes or until chicken is cooked through and skin is crisp.
- Transfer chicken, skin side up, to a platter and place and place caramelized lemon slices from bottom of skillet to a warm platter. (Discard 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.
- **Recipe adapted from Bon Appetit.
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