Recipes

Roasted Chicken Thighs with Lemon and Oregano

1 Mins read
0
22
0
Share
Scroll to recipe

Introduction

Discover the simplicity and deliciousness of Roasted Chicken Thighs with Lemon and Oregano, a dish that’s both easy to prepare and packed with flavor. This recipe is perfect for those who appreciate homemade cooking without compromising on taste.

Tips for this Recipe

  • For even roasting, make sure to pat the chicken thighs dry before seasoning and placing them in a single layer on the baking sheet.
  • Don’t overcrowd your pan; give each piece enough space for proper air circulation during cooking.
  • Letting the marinated chicken rest after roasting allows juices to redistribute, enhancing tenderness and flavor.

Why You Will Love This Recipe

The combination of tangy lemon, aromatic oregano, and succulent chicken thighs promises to transport your taste buds on an unforgettable journey. The minimal number of ingredients does not compromise the rich flavor profile of this dish.

Ingredients

  1. 1 lemon
  2. 4 large or 8 small skin-on, boneless chicken thighs
  3. Kosher salt and freshly ground black pepper
  4. 3 teaspoons olive oil, divided
  5. 3 sprigs oregano
  6. 1 tablespoon minced shallot
  7. 1/2 garlic clove, minced
  8. 1/8 teaspoon crushed red pepper flakes
  9. 1/4 cup dry white wine (such as Sauvignon Blanc)
  10. 1/2 cup low-sodium chicken broth

Advised Equipments

  • Baking Sheet (with Parchment Paper) – Ensures even cooking and prevents sticking.
  • Oven Thermometer – Key to perfect roasting temperature for the best results.

History of the Recipe

The art of roasting chicken thighs has a rich history, with roots in various culinary traditions. This specific recipe combines classic techniques and ingredients to create a modern twist on a timeless favorite.

Fun Facts about this Recipe

Roasted chicken thighs have been favored for generations due to their juicy texture and rich flavor. This recipe incorporates lemon and oregano, which are not only traditional but also elevate the dish with a refreshing zest and herby notes that complement the savory elements of chicken thighs.

Share
Roasted Chicken Thighs with Lemon and Oregano

Roasted Chicken Thighs with Lemon and Oregano

amanda

Equipment

  • Baking Sheet (with Parchment Paper) - Essential for roasting chicken thighs evenly and preventing sticking.

  • Oven Thermometer - Ensures accurate cooking temperature, crucial for perfectly roasted meat.

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

Instructions

1

Instruction 1

Preheat oven to 425°F. Very thinly slice half of lemon; discard any seeds. Cut remaining lemon half into 2 wedges. Season chicken thighs with salt and pepper.
2

Instruction 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

Instruction 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

Instruction 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

Instruction 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.
0
22
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *