Roasted Chicken Thighs with Lemon and Oregano

We love chicken recipes and when it's nice and lemony, all the better. I tried this dish out on my daughter along with her favorite veg...beets and the hasselback apples I posted a while back. A lovely dinner. Not so great a photo...oh well. We were hungry and I didn't take much care with the camera. Happens to me a lot.

Roasted Chicken Thighs with Lemon and Oregano
From Bon Appétit

1 lemon
4 large or 8 small skin-on, boneless chicken thighs
Kosher salt and freshly ground black pepper
3 teaspoons olive oil, divided
3 sprigs oregano
1 tablespoon minced shallot
1/2 garlic clove, minced
1/8 teaspoon crushed red pepper flakes
1/4 cup dry white wine (such as Sauvignon Blanc)

1/2 cup low-sodium chicken broth

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.
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.
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.
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.

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.


  1. They look so juicy and delish!

  2. I love roasted chicken and I love this recipe Barbara !!

  3. This looks so easy to make and so flavorful and delicious!


  4. They look fingerlickingly delicious and flavoursome! I love to use oregano in chicken dishes too.

  5. Bill would love this, thanks for the recipe, Barbara!

  6. Lemon and oregano...sounds nice, lot of flavors in these chicken thighs...
    Have a wonderful week ahead Barbara :)

  7. Looks like a fabulous dinner to me Barbara, love chicken and lemon together, a match made in heaven.

  8. Love chicken thighs and this is a great recipe using them. All of my favorite flavors. Thanks Barbara.

  9. Chicken thighs are my favorite. Breasts can get dry but chicken thighs always stay moist and juicy. I just bought some for the freezer and would love to use this recipe when I make them! They look so good, Barbara!

  10. i'm pretty excited about that caramelized lemon--what a great component!



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