Lemon Oregano Chicken

Name: Lemon Oregano Chicken
Yield: 6
Cuisine: Fusion
Ingredients: garlic; vegetable oil; lemon juice; chicken thighs, boneless, skinless; butter, unsalted; chicken broth, low salt; oregano; lemon

.

Yield

6 servings

Prep

10 min

Cook

26 min

Ready

38 min

Trans-fat Free, Low Carb, Sugar-Free, Low Sodium

Ingredients

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.