Ingredients

The following ingredients have 4 Servings
  • 4 medium boneless chicken thighs - skin on (See Note 1)
  • 2 tsp dried oregano
  • sea salt and freshly ground black pepper - to taste
  • 1 tbsp extra virgin olive oil (See Note 2)
  • lemon wedges - to serve

Instruction

  • Remove the chicken thighs from the fridge about 20 minutes before cooking to bring them to room temperature. This will ensure that they cook more evenly, avoiding a cooked outside and a raw centre.
  • Pat the chicken thighs dry with paper towel and trim off excess fat.Sprinkle each side of the chicken thighs with ¼ teaspoon of dried oregano, sea salt and freshly ground black pepper. Seasoning them well will mean more flavoursome chicken.
  • Heat the oil in a heavy-based stainless steel or cast-iron frying pan/skillet over medium heat. The frying pan should be large enough to take the pieces of chicken without crowding them. See Note 3.
  • When the pan is hot, add the chicken thighs, skin side down, and lower the heat.Cook slowly, about 10-15 minutes, without moving the chicken, until the skin is brown and crisp.
  • Turn the chicken over and cook on the other side for about 5 minutes or until the chicken is cooked. It should register 75 degrees C (165F) on a thermometer. Cooking time may vary depending on the size of the chicken pieces and the strength of heat you use.
  • Transfer the chicken to a plate and set aside to rest for 5 minutes to allow the juices to redistribute throughout the thigh, keeping the flesh tender and moist. Serve with a wedge of lemon to squeeze over – it brightens and heightens the flavour.