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Roasted Chicken Thighs with Lemon and Oregano
- 1 lemon
- 4 large or 8 small skin-on, boneless chicken thighs
- Kosher salt and freshly ground black pepper
- 3 teaspoons olive oil, divided
- 3 sprigs oregano
- 1 tablespoon minced shallot
- 1/2 garlic clove, minced
- 1/8 teaspoon crushed red pepper flakes
- 1/4 cup dry white wine (such as Sauvignon Blanc)
- 1/2 cup low-sodium chicken broth
Directions:View on Bon Appetit
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