Ingredients
- 1 lemon
- 5 1/2 pound (about 8 small) skinless, boneless chicken thighs
- 3 teaspoon olive oil, divided
- 3 sprig oregano
- 1 tablespoon minced shallot
- 1/2 tablespoon 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
Baking Directions:
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.
Heat 1 tsp.
oil in a large ovenproof skillet ovher medium heat and cook chicken (keeping thighs folded) until halfway cooked, about 10 minutes.
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 and roast until chicken is cooked through and lemon slices on bottom of skillet are caramelized, 6–8 minutes.
Transfer chicken pieces and caramelized lemon slices 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 tsp.
oil.
Return chicken to skillet to rewarm.
Serve topped with caramelized lemon slices.
