I found this recipe in Bon Appetit Magazine, and adapted it for paleo. The original recipe calls for skin on chicken thighs, which would lead to a crispier texture, and prettier presentation, but since I only had skinless, that’s what I used. Either way, its an easy recipe for a weeknight meal. I served mine with oven roasted carrots and shallots.
sea salt and fresh ground pepper
3 tsp olive oil, divided
3 sprigs oregano
1 Tbsp minced shallot
1 garlic clove, minced
1/2 tsp crushed red pepper flakes
1/4 cup white wine
1/2 cup low sodium chicken broth
Preheat oven to 425. Very thinly slice half of lemon and discard any seeds. Cut remaining lemon into wedges. Season chicken thighs with salt and pepper. Coat a large, room temperature skillet with 1 tsp oil. Add chicken, skin side down. Place skillet over medium heat and cook, letting skin render and brown, pouring off excess fat to maintain a thin layer in the pan, until chicken is cooked halfway through about 10 minutes.
Scatter half of lemon slices over chicken and half in bottom of skillet (the slices on top will soften, those on the bottom will caramelize). Transfer skillet to oven leaving chicken skin side down. roast until chicken is cooked through, skin is crisp, and lemon slices on bottom of skillet are caramelized, 6-8 minutes.
Transfer chicken, skin side up, and lemon slices from bottom of pan (leave lemon from top in the pan) to a warm platter. Return skillet to medium heat. Add oregano, shallot, garlic and red pepper flakes; cook, stirring frequently until fragrant, 1-2 minutes.
Remove skillet from heat and add wine; cook over medium heat until reduced by half. Add broth and cook until thickened, about 3 minutes. Squeeze 1 lemon wedge over and season sauce with salt and pepper, and juice from remaining lemon wedge. Drizzle with remaining 2 tsp oil. Return chicken to skillet, skin side up to rewarm. Serve topped with caramelized lemon slices. Enjoy!