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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Chicken thighs are an excellent choice if you're looking for big, meaty flavor that's easy on the wallet. Here, they're seared until the skin is golden-crisp and then roasted with the classic combination of lemon and oregano until juicy. Ingredients:
2 garlic cloves |
3 tablespoons vegetable oil, divided |
2 tablespoons fresh lemon juice, divided |
8 chicken thighs with skin (about 1 3/4 pounds) |
2 tablespoons unsalted butter, divided |
1/2 cup reduced-sodium chicken broth |
1 teaspoon dried oregano |
accompaniment: lemon wedges |
Directions:
1. Preheat oven to 450°F with rack in middle.
2. Mince and mash garlic to a paste with a pinch of salt, then whisk together with 2 tablespoons oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pat chicken dry and coat with lemon-garlic mixture.
3. 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.
4. 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.
5. Roast chicken in oven until cooked through, about 20 minutes. Season with salt and pepper.
6. Serve with: orzo; asparagus with horseradish butter
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