Roasted Chicken Thighs with Lemon and Oregano

Ingredients

• Chicken broth

  Soup, canned, ready-to-serve

  ½ cup or 120g

• Garlic

  Raw

  ½ cloves, minced or 2g

• Pepper

  Spices, black

  1 dash or 0.1g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

• Olive oil

  Salad or cooking

  3 tsp or 14g

• Shallots

  Raw

  1 tbsp chopped or 10g

• White wine

  Alcoholic beverage, table

  2 fl oz or 59g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  4 thigh, bone removed or 376g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Oregano

  Spices, dried

  5 ⅜ tsp, leaves or 5g

• Salt

  Table

  1 dash or 0.4g

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

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