Name: Roasted Chicken Thighs with Lemon and Oregano
Cook time: 20 minutes
Total time: 30 minutes
Yield: Makes 4 servings
Ingredients: 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

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Roasted Chicken Thighs with Lemon and OreganoBrian W. Ferry

Want super-crisp chicken thighs 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.

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