Lemon-Oregano Chicken

I have never made this recipe with chicken thighs, as called for in this dish. However, I made this dish with boneless breast and split chicken breast, which were both very good.

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
Preheat oven to 450°F with rack in middle. 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.

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.

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.

Roast chicken in oven until cooked through, about 20 minutes. Season with salt and pepper.

Serve with:Roasted Potatoes with garlic, lemon and oregano; orzo; asparagus with horseradish butter
GourmetApril 2009by Paul Grimes2009-03-17 15:05:24.0