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  • Position a rack in the center of the oven; preheat to 450 degrees .

  • Heat a large cast-iron or deep skillet over medium-high. Add 2 tbsp. olive oil, two turns of the pan. Season the chicken with salt and pepper and cook, turning once, until browned, 7 to 8 minutes; transfer to a plate. Add the sliced lemon, half the sliced garlic, and the chile and oregano to the skillet and stir for 1 minute. Add the wine, stirring to scrape up any browned bits. Return the chicken to the skillet; spoon the pan juices over the thighs. Partially cover, reduce the heat to medium-low and simmer until the chicken is cooked through, about 15 minutes. Add the parsley and lemon juice.

  • Meanwhile, on a baking sheet, arrange the broccolini in a single layer. Toss with 2 to 3 tbsp. olive oil and the remaining garlic; season. Roast until the tips of the florets are browned and crispy, 15 to 20 minutes.

  • Divide chicken among plates. Top with lemon slices and pan juices. Serve with the broccolini topped with feta.