I just love growing herbs and veggies, and when it’s time to cook with the ones I’ve grown, I’m so happy. Nothing beats fresh herbs and veggies! I have these 2 little wall planters outside on my deck filled with herbs.
This year was just an experiment to see how much sun I actually do get on my terrace (happy to say that I really get full sun all day! ). So next year, I will be planning ahead and growing multiple crops at different times in the summer.
So this recipe was inspired by my oregano. I love fresh oregano and it’s flavour mixes so well with lemon, and of course, chicken being my favourite protein, it was a match made in heaven. In addition to the oregano, I made good use of my parsley. I was kinda bummed out by the fact that I’m still waiting for my lemons to ripen. It would have been awesome to be able to use them as well in this recipe.
For chicken thighs I always cook with skin on and bones in. They render more flavour. I love to brown the chicken skin first in a hot pan with oil, then adding the liquid to the same pan and scraping the bits at the bottom, bringing lots of deep flavours to the dish.
If you don’t want to use the white wine, simply double the amount of chicken broth. I found that using white wine enhances the flavour, and don’t worry, the alcohol content will burn out. Serve this chicken with a green salad or steamed vegetables of your choice.
- 4 to 6 chicken thighs (with skin on and bones in)
- 2 tbsp of olive oil
- 2 cloves of garlic (minced)
- 1 small onion (finely diced)
- 3 sprigs of fresh oregano
- 1 tbsp of fresh parsley
- Juice of one lemon
- 1 lemon (sliced)
- 1/2 cup of white wine
- 1/2 cup of chicken broth
- 1 tbsp of butter
- Salt and pepper to taste
- Wash and pat dry the chicken thighs.
- Generously salt and pepper the chicken thighs on both sides.
- In a large pan, brown the chicken in oil, (skin side down first) for a few minutes, until the skin starts to get some coloration, then turn the chicken on the other side. And continue for a few minutes until browned.
- Transfer to an oven safe dish.
- In the same pan, heat up 1 tbsp of oil, then add in the garlic and cook for one minute.
- Add in the onion and cook until it becomes translucide (about 5 minutes)
- Add in the white wine, lemon juice and the chicken broth, scraping the bottom of the pan to release the brown bits at the bottom.
- Add in the herbs and the lemon slices.
- Bring to a hard boil and let reduce by half.
- Remove from the heat.
- Stir in 1 tbsp of butter.
- Pour over the chicken and bake in a preheated oven at 375 F for 45 minutes.