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.