Ya’ll know I’m big on One Pot cooking. It’s simple cooking at its finest…and is fast and easy to clean up. Here’s a savory and delicious Roasted Chicken Thighs with Lemon and Oregano recipe prepared One Pot style that you can make over and over again without ever getting tired of. All the flavors blend perfectly together so there is no need to prepare anything in a separate pan. I used organic Chicken thighs, fresh lemon slices, garlic, thyme and threw some french beans on top. Wham, Bam dinner is ready!
I’ve been a little busy lately and haven’t been as diligent as I like at posting new and yummy recipes but I’ve been in the lab (a.k.a. my kitchen) coming up with new meals to feature here at Ali in the Valley. I’m always trying to grow and create new helpful recipes and blogs — so if you have any suggestions…reach out to a girl! I’d love to try and share your favorites!
Don’t forget to follow your dreams…
Ali in the Valley
Photo by: Ali
Roasted Chicken Thighs with Lemon and Oregano...
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Author: Alison Ball
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.