Roasted Chicken Thighs with Lemon and Oregano (2024)

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

Per serving: 290 calories

21 g fat

1 g fiber

#### Nutritional analysis provided by Bon Appétit

Leave a Review

• Definitely takes longer to cook than the recipe says. I had the chicken in the oven 2x as long as the recipe says and it was cooked through but not close to brown or lemons caramelized. I didn't add the lemon juice at the end--just let the lemons on the chicken do the work and it was still very lemony--almost bitter as mentioned in other reviews. There are much better one pan chicken recipes on this site.

  • Anonymous

  • 1/6/2022

• Excellent. I have made this a few times.

  • Raj

  • Mount Vernon, WA

  • 10/8/2021

• Good but will roast with skin side up in the oven. It got very soggy, even though I removed most of the liquid before putting it in the oven.

  • sandyps

    See Also

    Best Damn Oven Roasted Chicken Thighs

  • Malibu, CA

  • 7/6/2021

• This was very nice will definitely make again great flavour I used skinless thighs, dried oregano and dried chilli flakes. Served it with potato mash carrots and beans

  • hbjwesty

  • Melbourne Australia

  • 5/19/2021

• I had chicken things that were skinless, used dried oregano and I forgot to take out the chicken to add the herbs as directed. Despite this, the dish came out great to rave reviews from my family. I will make again! I served with sauteed baby bok choy in garlic and ginger and coriander scented rice. Loved the quickness of this dish.

  • geralyn64141

  • Westford, MA

  • 1/17/2021

• Adding review #3 - still great. Made wild rice to go under. Fantastic. Easy weeknight dinner.

  • drloverde

  • Sherman Oaks

  • 12/23/2020

• "start with a room temperature pan" ????? when would one not start with a room temperature pan ????? do people store them in the refrigerator or freezer ? LOL

  • richard_frizell

  • Gabriola, BC

  • 6/4/2020

• Need to be careful with lemon slices. Fine to brown them in the oven with chicken, but do remove before making sauce. The white pith will make your sauce completely bitter. Can be placed on chicken afterwards for garnish. Also flip your chicken pieces and cook skin-side-up in oven to baste the meat and obtain even browning. Using proper technique, this is a very decent recipe.

  • windofheaven

  • 4/23/2019

• Just awful. Took forever to actually cook the chicken to crisp. Once I made the sauce it was so bitter it tasted like something you may had thrown up. Will not make again. GROSS.

  • jj1089txstate

  • TX

  • 1/9/2019

• This is one of the worst recipes I have ever made from this site. It took longer than stated, the skin was as far from crispy as you can get, and the sauce was very bitter. I followed the recipe almost exactly-including removing most of the fat as it rendered and not turning the thighs over before putting them in the oven. The only change I made was to use less lemon than called for. The sauce was so bad that we threw it out and used a glaze I had made for one of the side dishes instead. I had great hopes because there were many positive reviews here and I like the ingredients. I think I would have had a better result if I had taken the approach of the previous reviewer (put it all in a pan and roast with the thighs skin side up).

  • NevA0219

  • St Simons Island, GA

  • 1/2/2019

• I made this but I just put everything in the pan and roasted it without doing the stove top part. I just put everything in the pan and the thighs on top of the lemon slices. The thighs turned out really crispy anyway. It was delicious!

  • mkmatan7246

  • NorCal

  • 5/23/2018

• I made this in my slow cooker -- it worked well. I served over small shell pasta and poured some of the thickened sauce over the pasta -- which the pasta immediately gobbled up. Gave a great flavor to the pasta so the sauce on its own would also be good as a pasta sauce. Chicken was beautifully tender but the lemon slices disappeared so next time I will make thicker lemon slices. I used mushrooms in the sauce but another time I will also add some more colorful vegetables as the overall appearance was a bit bland. I used skinless chicken drumsticks and used 10 so I could have some leftover to freeze for meals for my husband when I'm away. All that was left was enough for one meal! Oh and I added some sliced olives in addition to capers right before I poured the sauce over the pasta. We really liked this but it didn't really have the wow factor that I associate with 4 fork ratings hence it gets forks.

  • amanda_ca

  • Toronto

  • 4/7/2018

• This is quite tasty and I'll make it again, although for my palate I'll use a little less lemon and a little more red pepper flakes. It is very easy to prepare and a recipe that lends itself to easy substitutions as others have commented here. I'd like to try it with grapefruit. I'd also like to try it with sh*take mushrooms.

  • canadianeagles

  • Virginia

  • 3/10/2018

• This dish had incredible flavor, had it with some rice and asparagus. Definately something I'd make again

  • kit_r

  • Wichita, KS

  • 2/13/2018

• Quite tasty and easy. Great weeknight meal paired with some Trader Joe's potatoes and butternut squash. I agree with other reviewers, it needs to cook longer than the recipe calls for.

  • Anonymous

  • Rye,NY

  • 2/6/2018

TagsChicken ThighChickenPoultryLemonCitrusFruitOreganoMainDinnerNut FreeDairy FreeGluten FreeFryBon Appétit