Thursday, March 27, 2014

Recipe: Lemon Oregano Chicken

Ingredients:

1 Tablespoon grated or thinly sliced lemon zest
1/3 cup (about 2 lemons) lemon juice, freshly squeezed
1/4 cup finely chopped fresh oregano
2 Tablespoons olive oil (plus more for grates)
coarse salt & freshly ground pepper
2 pounds chicken thigh (bone in)
2 medium lemons, halved crosswise
oregano sprigs for garnish, optional


Directions:

1. Prepare marinade: In a small bowl, whisk lemon zest and juice, oregano, oil, 2 teaspoons coarse salt and 1 teaspoon pepper. Pour marinade over chicken and shake to coat (I used a Tupperware but you can use a large zip lock bag). Let marinate at room temperature for 30 minutes, turning bags occasionally.

2.Preheat oven to 475°. Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.








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