Ingredients
1 garlic clove
1/4 teaspoon kosher or sea salt
5 tablespoons unsalted butter, slightly softened
1 tsp dried oregano
1/4 tsp dried hot red pepper flakes
2 - 2-1/4 lb chicken thighs
1 tbsp olive oil
Preparation
Press garlic and mash to a paste with salt. Mash together butter, oregano, red pepper flakes and garlic paste. Reserve 1-2 tbsp oregano garlic butter, and divide remaining amount amongst chicken thighs and place it underneath the skin. Heat oil in a heavy skillet over moderately high heat until hot but not smoking, then cook chicken, skin sides down, uncovered, until well browned, 8 to 10 minutes. Turn chicken over and cover skillet, then cook until chicken is just cooked through, about 10 mintes more. Spread remaining oregano garlic butter over skin of chicken.
