Roasted chicken with lemon and oregano


1 lemon 4 giant or eight small skin-on, boneless chicken leg Salt and freshly ground black pepper 3 teaspoons of vegetable oil 3 branches of oregano 1 tablespoon of chopped shallots Oil, finely chopped 1/8 teaspoon chopped peppers 1/4 cup of dry vino (like Sauvignon Blanc) 1/2 cup low-sodium broth


Preheating kitchen appliance up to 425 ° C extremely thin slice 1/2 lemon; Reject seeds. The remains of the lemon [* fr1] in a few wedges. Season chicken with salt and pepper. Grease an oversized room temperature pan with a teaspoon of oil. Chicken, skin side down. Place pan over medium heat, can supply skin and brown and pour excess fat a thin layer in the pan until chicken is cooked halfway about 10 minutes. Sprinkle half the lemon slices over the chicken and half on the bottom of the pan (the slices on the chicken in the pan, which will caramelize). Transfer pan to the oven and leave the chicken skin in the trick. Fry until chicken is cooked, the skin crispy and lemon slices on the bottom of the pan is caramelized, 6-8 minutes. Transfer chicken pieces, skin side up, and caramelized lemon from the bottom of the pan on a heated plate. (Allow lemons to soften in the pan.) Heat pan over medium heat. In oregano twigs, shallots, garlic, and pepper flakes cook, stirring gently until they smell, in relation to a minute. Take the pot off the stove. In wine; Cook over medium heat until 1-2 minutes. In sauce; Cook until thickened, with respect to three minutes. Press a lemon wedge and season sauce with salt, pepper and lemon juice wedge to remain, if desired. Sprinkle with 2 teaspoons of oil. Back chicken pan, skin side up, until warm up. Apply covered with caramelized lemon.