Ingredients 

2 garlic cloves 

3 TBSP extra virgin olive oil 

2 TBSP fresh lemon juice 

8 chicken boneless thighs 

2 TBSP ghee 

1/2 cup chicken broth 

1 tsp dried oregano 

Directions 

1. Preheat oven to 450.
2. Mince and mash garlic to a paste with pinch of salt, then whisk together with 2 TBSP oil,  1 TBSP lemon juice, 1/2 tsp salt, and 1/4 tsp pepper.  Pat chicken dry and coat with lemon-garlic mixture. 
3. Heat 1 TBSP ghee and remaining TBSP oil in a cast iron skillet.  Brown chicken in 2 batches until golden and crisp.  About 5-6 minutes.  
4. Pour off fat from skillet.  Add broth and remaining lemon juice and boil until reduced by half, about 2 minutes.  Whisk in remaining ghee and oregano.  
5. Add chicken back to skillet and skillet to the oven.  
6. Cook chicken about 20 minutes until cooked through. 
7. Enjoy!