Lemon Oregano Chicken

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.