Lemon Chicken With Garlic-Chile Oil

Step 1

In a small skillet or nonreactive saucepan, heat 1/2 cup oil, garlic, red-pepper flakes and 1/2 teaspoon salt over low heat. Stir frequently until garlic is lightly golden (but not brown) and fragrant, 10 to 15 minutes. If garlic starts to brown, turn down the heat — you don’t want this to taste burned. Once garlic is golden, immediately transfer oil to a heatproof bowl.

Step 2

Meanwhile, grate zest from lemon, then cut lemon lengthwise into quarters and scrape out the seeds. Save 2 lemon quarters for squeezing juice over chicken after cooking. Trim ends off remaining 2 wedges, and slice wedges crosswise into thin triangles.

Step 3

Heat a 12-inch skillet over medium-high heat. Season chicken with lemon zest, oregano, salt and pepper.

Step 4

Add remaining 2 tablespoons oil to hot skillet, then lay chicken down in an even layer. Scatter small lemon triangles and capers into pan. Cook until chicken and lemons are golden, 2 to 3 minutes per side. Transfer chicken to a serving platter. Squeeze a little lemon juice onto the bottom of the pan and scrape up all the browned bits with a wooden spoon, then pour all over chicken.

Step 5

Drizzle chicken with chile oil and a squeeze of fresh lemon juice. Serve topped with cilantro or parsley.