June: Farmer’s Market Challenge – Lemon & Oregano Roasted Chicken Thighs

Here's a little bit about me you might not know... My husband and I used to raise chickens for eggs and meat. Yup. We slaughtered our own chickens. (Kind of glad I'm a city gal now.) Anyway, FRESH chicken is absolutely THE best. My favorite cut of meat from a chicken? The thighs, closely followed by the drumsticks. Yum! This particular recipe I found on Bon Appétit. I didn't used everything they did, and mine came out looking a little different, but you know what. It was STILL delicious. I don't think my husband opened his mouth once to talk while devouring it all. This also got me a, "Mommy is a REALLY good cook!" Ahhhh.... music to my ears. I've always wanted to hear those words! Without further adieu, Lemon & Oregano Roasted Chicken Thighs....

  • 4-6 - Large Chicken Thighs (Boneless w/ skin on. Or you can just remove the bones.)
  • 1 TBSP - Olive Oil
  • 1-2 Tsp - Dried Oregano (Season to your personal taste)
  • 1 - Garlic Clove (Minced)
  • 1 - Shallot (Minced)
  • 1/8 Tsp - Red Pepper Flakes
  • 1/2 Cup - Chicken Broth
  • 1 - Lemon
  • Salt & Pepper To Taste


  1. In a large oven safe skillet, heat olive oil over medium heat. Add chicken thighs skin side down, and allow to cook halfway through. (This takes approximately 10 minutes depending on the size.)
  2. While cooking, remove excess fat so only a thin layer continuously coats the bottom of the pan.
  3. Lift up chicken and place 4-5 lemon slices under the chicken. Place the remaining slices on top.
  4. Place chicken in an oven heated to 425°F and continue to roast until chicken is thoroughly cooked. Approximately another 10 minutes. (Again, depends on the size of your chicken thighs.)
  5. Remove chicken and caramelized lemon (bottom pieces) from pan and place skin side up on a warmed dish. (I stuck mine in the microwave to stay warm.)
  6. Return skillet to medium heat and add shallot, garlic, and red pepper flakes. Cook for an additional minute.
  7. Add chicken broth and continue to cook until thickened. (Approximately 3-5 minutes.)
  8. Squeeze lemon into broth, and return chicken to skillet skin side up to rewarm.
  9. Serve hot with caramelized lemon as garnish.

Related posts:

  1. June: Farmer’s Market Challenge – Epic Beef & Black Bean Nachos
  2. June: Famer’s Market Challenge – Lemon Squares
  3. June: Farmer’s Market Challenge – Fried Pork Loin and Sauteed Veggie Fajita
  4. June: Farmer’s Market Challenge – Garlic Mushroom Sauce with Chicken & Pasta
  5. June: Farmer’s Market Challenge – Grilled Hot Lime Chicken Thighs
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