1-Getting started with garlic lemon chicken thighs: Begin by melting 3 tablespoons of clarified butter or ghee in a large heavy pan over high heat until it’s shiny and ready for cooking. This quick step sets the base for a flavorful, crispy result.

2-Pat the 6 skin-on, bone-in chicken thighs dry: then season them generously with 1 teaspoon Celtic sea salt and 1 teaspoon freshly cracked black pepper. Place the chicken in the pan and cook for 3-4 minutes until one side turns golden brown and crunchy, then flip and cook the other side.

3-Reduce the heat to medium and add the ¼ cup diced garlic, stirring quickly to keep it from burning while sprinkling 1 teaspoon lemon zest over the chicken for a fresh burst. When the garlic becomes soft and fragrant, mix in 2 teaspoons fresh oregano, the ½ lemon sliced into rounds, and ½ cup dry white wine.

4-Continue cooking until the sauce thickens and the chicken reaches an internal temperature of 165°F (74°C), which usually takes a few more minutes. Let the dish rest briefly, then serve it with grilled vegetables or incorporate it into salads, wraps, or tacos for versatile meals. Remember, you can prepare this ahead for easy meal prep, making it ideal for busy schedules.