Lemon Oregano Chicken
.
Yield
6 servingsPrep
10 minCook
26 minReady
38 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cloves |
garlic
|
|
| 3 | tablespoons |
vegetable oil
divided |
|
| 2 | tablespoons |
lemon juice
fresh, divided |
|
| 1 ¾ | pounds |
chicken thighs, boneless, skinless
about 8 thighs |
|
| 2 | tablespoons |
butter, unsalted
divided |
|
| ½ | cup |
chicken broth, low salt
|
|
| 1 | teaspoon |
oregano
dried |
|
| 1 | x |
lemon
wedges, accompaniment as needed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cloves |
garlic
|
|
| 45 | ml |
vegetable oil
divided |
|
| 3E+1 | ml |
lemon juice
fresh, divided |
|
| 793.8 | g |
chicken thighs, boneless, skinless
about 8 thighs |
|
| 3E+1 | ml |
butter, unsalted
divided |
|
| 118 | ml |
chicken broth, low salt
|
|
| 5 | ml |
oregano
dried |
|
| 1 | x |
lemon
wedges, accompaniment as needed |
*
|
Directions
Preheat oven to 450°F with rack in middle.
Mince and mash garlic to a paste with a pinch of salt, then whisk together with 2 tablespoons oil, 1 tablespoon lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper.
Pat chicken dry and coat with lemon-garlic mixture.
Heat 1 tablespoon butter and remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until foam subsides.
Brown chicken in 2 batches, skin side down, until golden and crisp, 5 to 6 minutes (chicken will not be cooked through).
Transfer, skin side up, to a 4-sided sheet pan.
Pour off fat (and any small burnt pieces) from skillet.
Add broth and remaining tablespoon lemon juice and boil until reduced by half, about 2 minutes.
Whisk in remaining tablespoon butter and oregano, then pour over chicken.
Roast chicken in oven until cooked through, about 20 minutes.
Season with salt and pepper.
