Manic Mondays

Does my title have you singing yet? I'll go ahead and apologize if the Bangles are stuck in your head all day. 

I don't know very many people that get excited for a Monday. Even though I'm not really working at the minute, Sunday nights are still filled with a little bit of dread over the coming day. It's just something about the world waking up from its mini vacation and heading back into the trenches that makes everyone a little uneasy.

I generally don't pick up a newspaper, turn on the computer, or even phone friends on the weekends. By Monday, I feel completely out of touch (which is precisely the feeling I'm looking for). It's amazing how much catching up there is to be done when you take 2 whole days away from the world at large. So today I'm filing mail, paying bills, calling (or should I say staying on hold with) the incompetent tv repair shop that I've been dealing with for the past 2 months, and getting in the 11-miler that is on my running calendar. Ugh.

So if you're like me, and know that at 6 pm you will be in no mood to spend and hour in the kitchen, take a look at this quick and delish dinner option. It's like you spent all day roasting a chicken...only  you didn't. :) The skin gets crisp and flavorful, which is really the best part. And you can spend the 20 odd minutes that's it's baking away in the oven to prep rice and a veggie. Easy peasy and perfect if you have a manic Monday as well.

Lemon-Oregano Chicken

Adapted from Gourmet Magazine

Serves 4

2 garlic cloves

3 tablespoons vegetable oil, divided

2 tablespoons lemon juice, divided

8 chicken thighs with skin (about 1 3/4 lb.) - I bought 4 larger thighs

2 tablespoons unsalted butter, divided

1/2 cup reduced sodium chicken broth

1 tsp dried oregano

• Preheat oven to 450℉, with rack in center.
• Mince and mash garlic to a paste with a pinch of salt, using the back of a knife.
• In a small bowl, whisk together garlic, 2 tablespoons of oil, 1 tablespoon of lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Pat chicken dry with a paper towel, then pour lemon mixture over top, being sure to get some under the skin.
• In a medium skillet over medium-high, heat 1 tablespoon of butter and remaining oil until foam subsides. 
• Brown chicken, skin side down for 5-6 minutes (it will not be fully cooked).
• Transfer to a 4-sided sheet pan, skin side up.
• Using tongs and a paper towel, remove any excess oil or burnt pieces from the pan. 
• Add broth and remaining lemon juice and cook for 2 minutes, or until reduced by half.
• Whisk in remaining butter and oregano, then pour over chicken on sheet pan.
• Roast chicken in oven for 20 minutes, then season with salt and pepper.