Recipe information
Total Time
30 minutes
Yield
4 Servings
Ingredients
1
4
3
3
1
1
1
1
1
Preparation
Step 1
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.
Step 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.
Step 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.
Step 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.
Step 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.
Nutrition Per Serving
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Reviews (472)
Back to TopLike others, wish i had read the reviews before trying. The timing was a bit of a mess.... when I used Bone-in, skin on thighs. Only cooked in skillet the allotted time and trusted wrongly that the skin was crispy. In the oven, it needs 20-30 min. I ended up trying to salvage by cooking back in the skillet with a lid after the sauce was made for another 10-15 minutes it was still questionably cooked...... luckily it was just me trying this. From what i tried, the flavors were amazing, and carmelized lemon delish, so i will try it again. Be sure to amp up the cook time for all steps, but keepa thermometer around so you don't overcook. that's my plan.
Eileen O'Rourke
Menlo Park, CA
8/3/2022
Very easy, great flavor! Chicken did not come out dry either.
V.J
San Marcos TX
12/20/2021
I used small skin-on, bone-in thighs for this recipe. I added 10 minutes to both cooking phases to compensate (20 minutes stove, 16 minutes oven), and they were cooked to tender perfection. The sauce was good as written, but I added a touch of honey and hot mustard to liven it up. I also omitted the 2 tsp of oil at the end, because with respect, that's what grass-fed butter is for. I also removed the lemon slices from underneath the chicken just before serving. They added excellent flavor, but did not look very appetizing in the end. Served with mashed potatoes and roasted carrots.
Jett de Beaufort
Barre, MA
3/12/2021
I only had boneless skinless chicken thighs on hand so I modified this recipe. It still had great flavour with pretty presentation. I pan seared the chicken thighs and arranged them in a single layer in an oven-proof dish. I scattered the lemon slices over top with an extra squeeze of lemon juice and then poured the shallot, oregano, wine, stock, chilli pepper and broth reduction over top and baked until the thighs were cooked through. Quick, easy weeknight dinner. I’ll try the proper bone in version next.
Anonymous
Toronto, Canada
12/2/2020
The flavour is definitely on point, but like many other reviewers have said, the timing is incredibly inaccurate and way too low. On a cast iron on medium heat, I had to cook skin side down at least 12-15 minutes, pouring off liquid once every 2 minutes or so to ensure crispy skin. Then, I had to bake at 425 F at least 16-18 minutes (much longer than the 6-8 the recipe suggests). Great flavour recipe, but in terms of technique it needs to be tested much more. The recipe calls for 4 large thighs but reads like it was developed for 4 tiny thighs. My times were accurate for medium. With these adjustments, though, it turned out well.
Anonymous
Toronto, Canada
9/19/2020
It came out really well when I tried to make it!
Anonymous
Saint Louis
5/22/2020
It was delish but bone in thighs need more cooking time for sure.
Anonymous
Winnipeg
4/18/2020