4 Servings 30 min Cook
1/2 Cup Chicken Broth
1/2 Cloves, minced Garlic
1 Dash Pepper
0 Tsp Crushed Red Pepper Flakes
3 Tsp Olive Oil
1 Tbsp chopped Shallots
2 Fl oz White Wine
4 Thigh, bone removed Chicken Thigh
1 Fruit without seeds Lemons
5 1/3 Tsp, leaves Oregano
1 Dash Salt
Preheat oven to 425F.
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.
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.
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.
