Step 1

1 Pat the chicken pieces dry with a clean towel

Step 2

2 Season both sides with salt and pepper

Step 3

3 Let the chicken rest at room temperature while you prep other ingredients

Step 4

4 Preheat the oven to 200 degrees

Step 5

5 In a large, nonstick skillet or a well-seasoned cast iron skillet over medium-high heat, heat the oil until shimmering

Step 6

6 Reduce the heat to medium

Step 7

7 Working in batches, if necessary, and without overcrowding the pan, add the thighs and sear, without moving, until golden brown on one side, about 10 minutes

Step 8

8 Flip each piece and repeat on other side until browned, about 6 more minutes

Step 9

9 If the chicken sticks, use a thin spatula to gently loosen

Step 10

10 The chicken is done when an instant-read thermometer registers 165 degrees when inserted into the thickest part of the thigh

Step 11

11 Transfer the browned chicken to an ovenproof dish, cover and keep warm in the oven

Step 12

12 In the same pan over medium heat, add the onions and cook until softened, about 4 minutes

Step 13

13 Add the orange juice, honey, water, lemon slices and oregano and bring to a boil

Step 14

14 Then reduce the heat and simmer for about 2 minutes, scraping the pan to loosen any browned bits that stuck to the pan

Step 15

15 When the lemon slices are softened and sauce is thickened, return the chicken thighs to the pan, turning each piece several times to coat in the sauce

Step 16

16 If desired, place the chicken on a serving platter

Step 17

17 Spoon the sauce over each piece

Step 18

18 Sprinkle with the fresh basil, if desired, and serve