Roasted Lemon Oregano Chicken Thighs

Preheat oven to 425°F. Cut the lemon in half and slice one have very thin. Cut the other half in 2 wedgest.  Season chicken thighs with salt

and pepper. Add 1 teaspoon oil to a large skillet.  Place the chicken, skin side down in the pan put the skillet over medium heat.  Cook the chicken for about 10 minutes, skim off fat as it accumulates. The skin should get nice and browned.
Place half of the lemon slices over the chicken and put the rest on the bottom of the pan. Move the skillet to the preheated oven, don't turn the chicken.  Roast until chicken is cooked through and the skin is nice and crisp.  The lemon slices will caramelize, this should take about 10 - 12 minutes.

Transfer chicken and lemon slices from skillet to a warm platte but leave soft lemon slices in the pan. To make the sauce, return the pan to medium heat. Add oregano, shallot, garlic, and red pepper flakes; cook, stirring frequently, about 1 minute.

Remove the pan from heat then add wine and cook over medium heat until it reduces by half, about 2 minutes.  Add the broth and cook until the

sauce thickens, about 3 minutes.  Whisk in the butter, add the lemon and check seasonings and adjust as need..  Return the chicken to the skillet, skin side up and heat until the chicken warms.  Place on warmed places and top with the browned lemon slices.