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Crispy Lemon-Oregano Chicken Thighs

Crispy Lemon-Oregano Chicken Thighs reads sourness 7.0, citrus 7.0 and richness 6.2 on Palate's 0–10 flavor X-ray — a Greek main, about 1 hr 7 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.5 / 10
• Sweet & Fruity — 5.1 / 10
• Sour & Bright — 9.1 / 10
• Bitter & Earthy — 2.1 / 10
• Rich & Fat — 6.7 / 10
• Aromatic & Spice — 4.0 / 10

The measured notes (of 18)

Sourness 7.0 · Citrus 7.0 · Richness 6.2 · Umami 5.6 · Salinity 5.2 · Fruity 4.5 · Allium 3.5 · Funk & Ferment 2.5 · Herbaceous 2.1 · Sweetness 2.0 · Bitterness 1.9 · Nutty 1.7 · Warm Spice 1.5 · Floral 1.2 · Marine & Briny 1.0 · Earthy 1.0 · Heat 0.8

What's in it (12)

• boneless chicken — 907 g
• olive oil — 54 g
• lemons — 130 g
• garlic — 15 g
• dried leaf oregano — 7 g
• salt — 7 g
• black pepper — 3 g
• yellow new potatoes — 680 g
• low-salt chicken broth — 118 g
• feta cheese — 113 g
• flat-leaf parsley — 15 g
• lemon — 65 g

Time & effort: about 1 hr 7 min (40 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 121.9 kcal, 15.3 g protein, 3.7 g fat, 7 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Pat the chicken thighs dry and season all over with 1 teaspoon of the salt and the black pepper.
2. In a large bowl, whisk together 2 tablespoons of the olive oil, the lemon zest, half the lemon juice, the garlic, and 1 tablespoon of the oregano; add the chicken skin side up, turn to coat the meat only, and let sit at room temperature 20-25 minutes while the oven heats.
3. Preheat the oven to 425°F.
4. Wipe excess marinade from the chicken skin (leave the flesh side coated) and set a large oven-safe skillet over medium-high heat. Lay the chicken skin side down and sear undisturbed until deeply golden and the fat has rendered, 7-8 minutes.
5. Flip the chicken and sear the flesh side just until it loses its raw color, about 2 minutes, then transfer the chicken to a plate.
6. Add the potatoes to the rendered fat in the skillet along with the remaining 2 tablespoons olive oil, remaining 1 tablespoon oregano, and remaining 1/2 teaspoon salt; toss to coat and arrange cut side down. Cook undisturbed until the cut sides are golden, 4-5 minutes.
7. Pour in the chicken broth and remaining lemon juice, scraping up any browned bits, then nestle the chicken skin side up on top of the potatoes.
8. Transfer the skillet to the oven and roast until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender, 20-25 minutes.
9. Switch the oven to broil and broil until the chicken skin is deeply crisp and shattering, 2-4 minutes, watching closely so it doesn't scorch.
10. Let the chicken rest 5 minutes, then scatter the feta and parsley over the top and serve with the lemon wedges.

Dishes with a similar flavor shape

• Parmesan-Crusted Tilapia — American
• Crispy Greek Chicken Cutlets with Lemon — Greek
• Greek Chicken and Rice Skillet — Greek
• Gnocchi with Crispy Sage Butter and Parmesan — Italian
• Lemon-Basil Orzotto — Italian

Keep reading: what sourness, citrus, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.