Try this Roasted Chicken Thighs with Lemon and Oregano recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 425 degrees
Very thinly slice half of lemon, discard any seeds. Cut remaining lemon hold into 2 wedges. Season chicken thighs with salt and pepper.
Coat a large room temp. skillet with 1 tsp. oil Add chicken, skin down side. Place skillet over medium eat and cook, letting skin render and brown, and pouring off excess fat to maintain a thin coating in pan, until chicken if cooked halfway through, about 10 min.
Scatter half of lemon slices over chicken and half on bottom of skillet. 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 min.
Transfer chicken pieces, skin side up, and caramelized lemon slices from bottom of skillet to a warm platter. Return skillet to medium heat. . Add oregano sprigs, shallot, garlic, and red pepper flakes; cook, stirring frequently, until fragrant, about 1 min.
Remove skillet from heat. Add wine; cook over medium heat until reduced by half, 1-2 min. Add broth cook until thickened, about 3 min. Squeeze one lemon wedge over and season sauce with salt, pepper and juice from remaining lemon wedge, if desired. Drizzle with 2 tsp oil. Return Chicken to skillet, skin side up, to rewarm. Serve topped with caramelized lemon slices.
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Serving Size: 1 Serving (54g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 45 | ||
Calories from Fat: 33 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 126.3mg | 4 % | |
Potassium 90.2mg | 2 % | |
Total Carbohydrate 3.8g | 1 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 2.5g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 45
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