- 8 skinless, boneless chicken thighs (about 1 1/3 pounds)
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 3/4 cup thinly sliced red onion (about 1/2 a large onion)
- 1/4 cup fresh orange juice (about 1 large orange)
- 3 tablespoons honey
- 2 tablespoons water
- 1 thin-skinned lemon, halved and thinly sliced in half-rounds
- 1/2 teaspoon dried oregano
- 2 tablespoons chopped fresh basil leaves (optional)
Pat the chicken pieces dry with a clean towel. Season both sides with salt and pepper. Let the chicken rest at room temperature while you prep other ingredients.
Preheat the oven to 200 degrees.
In a large, nonstick skillet or a well-seasoned cast iron skillet over medium-high heat, heat the oil until shimmering. Reduce the heat to medium. 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. Flip each piece and repeat on other side until browned, about 6 more minutes.
If the chicken sticks, use a thin spatula to gently loosen. The chicken is done when an instant-read thermometer registers 165 degrees when inserted into the thickest part of the thigh. Transfer the browned chicken to an ovenproof dish, cover and keep warm in the oven.
In the same pan over medium heat, add the onions and cook until softened, about 4 minutes. Add the orange juice, honey, water, lemon slices and oregano and bring to a boil. Then reduce the heat and simmer for about 2 minutes, scraping the pan to loosen any browned bits that stuck to the pan.
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.
If desired, place the chicken on a serving platter. Spoon the sauce over each piece. Sprinkle with the fresh basil, if desired, and serve.