- 4 chicken thighs
- 1 tablespoon olive oil
- 1 lemon, half thinly sliced, half cut into wedges
- 1/4 cup fresh oregano
- 1 small shallot, minced
- 1 clove garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup dry white wine
- 1/2 cup chicken broth
- Salt & Pepper
Preheat the oven to 425°. Season both sides of each chicken thigh with salt and pepper. Heat a large skillet over medium-high heat and add oil. When the oil is hot and shimmering, add the thighs, skin side down, and cook until the skin is golden brown and crispy, about 8 to 10 minutes. Place the sliced lemon pieces throughout the pan, placing some on the chicken skin and some on the bottom of the pan. Put the skillet intooven and roast chicken for 20 to 25 minutes or until cooked through. Transfer the chicken and lemons to a bowl and place oregano, shallot, garlic and red pepper flakes into skillet. Cook over medium heat until fragrant, about 2 minutes. While stirring with a wooden spoon, add wine and cook until reduced by half, 2 minutes. Add broth and cook until the sauce has thickened, 5 minutes. Add the chicken and lemons back to the skillet, skin side up, and reheat. Squeeze 1 lemon wedge over and season the sauce and chicken with salt and pepper.
To serve, spoon sauce over chicken and cooked lemons and garnish with extra lemon wedges or whole oregano springs.
Looking for groceries for this recipe? Miya shops locally at Native Sun Jax!