Ingredients

How to make it

  • 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.
  • 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 - 12 minutes.
  • Scatter half of lemon slices over chicken and half on bottom of skillet 9the 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 dried oregano, shallot, garlic, and red pepper flakes; cook, stirring frequently, until fragrant, about 1 minute.
  • Remove skillet from heat. 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.

Reviews & Comments 4

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  • mommyluvs2cook 1 year ago
    Wow! love the idea of the caramelized lemons in this! Saved!
    Was this review helpful? Yes Flag
  • 22566 1 year ago
    Why must I choose?
    If it's quick,easy and foolproof,with lots of flavor...
    Then just slap on the suntan lotion on that crispy skin and a ticket to the Caribbean and I'm in :o)
    Thank-you
    Kind Regards
    Joyce
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  • NPMarie 1 year ago
    Looks delicious:)
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