Roasted Chicken Thighs with Lemon and Oregano

I recently found myself with an overflowing bowl of lemons, and nothing to do with them. Lemon bars? (already made those) Lemonade? Meh. Ooh Roasted Chicken with Lemon? Bingo. I found this recipe in one of the latest Bon Appetit mags, and it looked pretty doable, so I figured I’d give it a try. And I’m glad I did, as it was delicious! The recipe calls for boneless chicken thighs with skin, but I ended up using skinless, boneless chicken breasts..following directions is not always my strongest trait. But it worked well with the chicken breasts, and I think it would be even more delicious with the chicken thighs. (And if you don’t like the skin, you could always pick it off before you eat it – I think it would impart some wonderful flavor.) 4 servings, About 40 minutes.

Roasted Chicken Thighs with Lemon and Oregano

Want super-crisp chicken without having to add much fat? Start with a room-temperature pan: As the skillet becomes hot, the chicken skin will gradually render its fat, becoming browned and crackling.

Roasted Chicken Thighs with Lemon and Oregano
Image via Bon Appetit

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

Preparation

  • 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. (If you use chicken breasts, you might need to add a smidge more oil since you won’t get as much fat off the chicken.)
  • Scatter half of lemon slices over chicken and 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, skin is crisp, and lemon slices on bottom of skillet are caramelized, 6-8 minutes. (Mine took a bit longer – if your chicken is really thick, you may want to butterfly it or pound it before you cook it)
  • 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.

Full recipe can be found here.

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