greek chicken

Ingredients

• 1.5 lbs Chicken Thighs, bone-in, skin-on
• 1/2 cup Olive Oil
• 1 large Onion, chopped
• 4 cloves Garlic, minced
• 1/2 cup Dry White Wine
• 1/2 cup Chicken Broth
• 1/4 cup Lemon Juice
• 2 tablespoons Dried Oregano
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/4 cup Fresh Parsley, chopped

Instructions

1. Preheat oven to 400°F (200°C).
2. Season chicken thighs generously with salt and pepper.
3. Heat olive oil in a large Dutch oven or oven-safe skillet over medium-high heat.
4. Sear chicken thighs skin-side down for 5-7 minutes, until golden brown. Transfer chicken to a plate and set aside.
5. Add chopped onion to the skillet and cook for 5 minutes, until softened.
6. Add minced garlic and cook for 1 minute more, until fragrant.
7. Deglaze the pan with white wine, scraping up any browned bits from the bottom.
8. Return chicken to the skillet.
9. Pour in chicken broth and lemon juice. Bring to a simmer.
10. Sprinkle with dried oregano.
11. Cover the skillet with a lid or foil and bake for 30-40 minutes, or until chicken is cooked through (internal temperature of 165°F or 74°C).
12. Remove from oven and let rest for 5-10 minutes before serving.

Notes

• For crispy skin, increase oven temperature to 425°F (220°C) during the last 10 minutes of cooking.
• This chicken is delicious served with pita bread, rice, and roasted vegetables.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To prevent sticking, pat the chicken skin dry with paper towels before cooking.