Snap crackle pop chicken

1. Preheat oven to 425 degrees.

2. Thinly slice half of the lemon, discarding any seeds. Cut remaining half of the lemon into 2 wedges. Pat your chicken dry and season with salt & pepper.

3. Coat a large room temperate skillet with 1 tsp olive oil. Add chicken, skin side down. Place skillet over medium heat and cook, letting skin render and brown, and pouring off excess fat to maintain a thin coating in the pan, until chicken is cooked halfway through - roughly 10 minutes.

4. Scatter half of lemon slices over chicken and half on the bottom of the skillet. (The lemon slices on top of the chicken will soften, the ones on the bottom will caramelize). Transfer to the oven, leaving chicken skin side down, and roast until chicken is cooked through - roughly 6-8 minutes.

5. Transfer chicken pieces, skin side up, and lemon slices from the bottom of the pan to a platter and tent with foil. (Leave the softened lemon slices in the pan for seasoning). Return skillet to medium heat. Add oregano, shallot, garlic, and red pepper flakes; cook, stirring frequently, until fragrant, about 1 minutes.

6. Add wine, cook until reduced by half, about 1-2 minutes. Add broth, cook until thickened, about 3 minutes. Season the sauce with the juice of 1 lemon wedge, salt & pepper. Taste to adjust and use the additional lemon wedge, if needed. Drizzle the sauce with the remaining 2 tsp of olive oil.

7. Return the chicken to the skillet skin side up to warm. Serve topped with caramelized lemon slices and plenty of that delicious sauce.