Name: Chicken Thighs with Lemon, Oregano, Garlic, and White Wine
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Poultry
Ingredients: 2 tablespoons olive oil; 8 bone-in, skin-on chicken thighs (about 3 lbs); 2 teaspoons coarse salt, plus more to taste; 2 teaspoons freshly ground black pepper, plus more to taste; 4 medium cloves garlic, minced; 1/2 cup dry white wine; 3/4 cup low-sodium chicken stock; 1 large lemon, thinly sliced into rounds; 3 tablespoons chopped fresh oregano, divided; 2 tablespoons unsalted butter

Description

Crank up the flavor with these caramelized lemon cast iron chicken thighs simmered with white wine, garlic, and bold, earthy oregano.

Ingredients

Scale

2 tablespoons olive oil
8 bone-in, skin-on chicken thighs (about 3 lbs)
2 teaspoons coarse salt, plus more to taste
2 teaspoons freshly ground black pepper, plus more to taste
4 medium cloves garlic, minced
1/2 cup dry white wine
3/4 cup low-sodium chicken stock
1 large lemon, thinly sliced into rounds
3 tablespoons chopped fresh oregano, divided
2 tablespoons unsalted butter

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Instructions

Preheat oven to 400°F.
In a large cast iron skillet over medium-high heat, add the olive oil and swirl to coat the pan. Season the chicken on both sides with the salt and pepper. Working in batches so you don’t overcrowd the pan, sear each piece until golden brown, about 2 minutes per side, and then set aside on a plate. Pour out and discard all but 2 tablespoons of the liquid left in the pan.
Reduce the heat to low, add the garlic and 2 tablespoons of the oregano, and saute for about 30 seconds. Add the white wine and scrape up any browned bits from the bottom of the pan. Add the chicken stock and bring the sauce to a boil.
Return the chicken and any juices that have collected on the plate back to the pan and arrange in a single layer. If your pan isn’t big enough, transfer everything to a baking dish. Place the lemon slices on top of the chicken, arranged to cover as much of the surface as possible without overlapping. Bake until the chicken is cooked through and the lemon slices are caramelized, about 35 to 40 minutes.
Remove the chicken and lemons from the pan and return the sauce to the stovetop, over medium-high heat. Cook until the sauce has reduced by half, about 5-8 minutes. Season to taste with additional salt and pepper as needed, and then whisk in the butter until it is completely melted and thoroughly combined.
Arrange the chicken thighs and caramelized lemon slices on a platter, pour the pan sauce over the top, garnish with the remaining oregano, and serve.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: Chicken
Method: Roasting
Cuisine: Poultry

Keywords: chicken, lemon, garlic, white wine, oregano