This healthy and delicious meal is comforting on a cold day, and because it’s all made in one skillet, it’s a beautiful but stress-free dish to serve the whole family!
- 3 organic lemons, divided
- 1 teaspoon olive oil
- 8 chicken thighs, bone-in and skin-on
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 red onion, sliced into thin slivers
- 2 cloves garlic, coarsely chopped
- 2 tablespoons chopped fresh oregano
- 1 tablespoons chopped fresh parsley
- Thinly slice 2 lemons; set aside. Juice remaining lemon; set juice aside.
- Sprinkle salt and pepper over chicken thighs.
- Preheat oven to 425°.
- Heat olive oil in a large iron skillet or oven-safe skillet over medium-high heat. Add chicken thighs in two batches and cook on each side until thighs are browned, about 5 minutes each side. Remove chicken to a plate. If necessary, pour off excess pan juices, leaving about 1 tablespoon remaining. Return skillet to heat.
- Add lemon slices and slivered onions to skillet; cook for 3-4 minutes or until lemons and onions begin to brown. Add garlic, oregano, and parsley to pan; cook for 2 minutes.
- Return chicken thighs to pan, nestling onions and lemons on top and around thighs. Pour reserved lemon juice over mixture.
- Place skillet in oven and roast at 425° for 25-30 minutes or until chicken thighs are cooked through. (If lemon slices begin to become too brown before thighs are done, place a piece of aluminum foil gently on top of skillet.)
- Sprinkle with additional fresh oregano and parsley to garnish, if desired.
I recommend using organic lemons because the rind will be eaten in this dish. However, if you can’t find organic or prefer not to purchase them, conventionally-grown lemons are fine!