Sunny Lemon-Honey Chicken Thighs
Sunny Lemon-Honey Chicken Thighs
1½ T. olive oil
8 skinless, boneless chicken thighs
¾ tsp. kosher salt
¼ tsp. black pepper
¼ cup thinly sliced shallots
2 T. water
1 T. fresh lemon juice
1 T. honey
1 T. chopped fresh oregano
Heat a large skillet over medium-high heat with oil, coated evenly. Sprinkle chicken with salt and pepper; add to pan. Cook 4–5 minutes on each side, or until browned. Transfer to a plate and keep warm. Add shallots to pan; reduce heat to medium. Cook 2 minutes, stirring frequently, until beginning to brown and soften. Add 2 T. water, lemon juice and honey to pan; bring to a boil. Cook 1 minute, scraping pan to loosen any browned bits. Return chicken to pan, turning to coat. Sprinkle evenly with fresh oregano and serve immediately.