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Roasted Chicken Thighs with Lemon and Oregano

Roasted Chicken Thighs with Lemon and Oregano

Want super-crisp chicken without having to add much fat? Start with a room-temperature pan: As the skillet becomes hot, the chicken skin will gradually render its fat, becoming browned and crackling.

Updated at: Sun, 24 Nov 2024 04:15:45 GMT

Nutrition balance score

Unbalanced

Glycemic Index

16

Low

Glycemic Load

0

Low

Nutrition per serving

Calories341 kcal (17%)

Total Fat25.3 g (36%)

Carbs2.8 g (1%)

Sugars0.4 g (0%)

Protein22.2 g (44%)

Sodium308.7 mg (15%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4boneless chicken thighs

freshly ground black pepper

3 teaspoonsolive oil

3 sprigsoregano

1 tablespoonshallot

0.5garlic clove

⅛ teaspooncrushed red pepper flakes

¼ cupdry white wine

such as Sauvignon Blanc

½ cuplow-sodium chicken broth

Instructions

View on epicurious

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Notes

2 liked

1 disliked

Delicious

Moist

Never again

Sisi Martinez· last year

I personally would not cook this again. The instructions were a bit confusing and didnt make a lot of sense.

Hayley Major· 2 years ago

Great flavors. The lemon comes through strong, and it doesn’t need any extra salt at the end. I will say the actual cooking times are a bit longer: sear for about 12-15 min and bake for another 12-15 min depending on how thick your cuts are. Served with garlic Parmesan pasta and air fried asparagus

Great flavors. The lemon comes through strong, and it doesn’t need any extra salt at the end. I will say the actual cooking times are a bit longer: sear for about 12-15 min and bake for another 12-15 min depending on how thick your cuts are.

Served with garlic Parmesan pasta and air fried asparagus

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