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skin-on, boneless. can use 8 small ones.
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Preheat oven to 425°F.
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.
Make it Low Sodium!
A low-sodium variant of this recipe can be made that has a
41% reduction in the amount of sodium.
Just substitute low-sodium chicken broth for chicken broth.
This recipe has the following nutrient totals:
Protein 32.7 g
Carbohydrates 2.34 g
Iron 0.09 mg
Fiber 0.37 g
Calcium 3.34 mg
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.