Ingredients Jump to Instructions ↓

  1. 4 bone-in, skin-on chicken thighs (about 1 pound total)

  2. 2 medium large-dice chayotes (about 1 pound)

  3. 1 tablespoon olive oil

  4. 1 1/2 teaspoons kosher salt

  5. 1 teaspoon freshly ground black pepper

  6. 1 1/2 teaspoons dried oregano

  7. 2/3 cup low-sodium chicken broth or water

  8. 1/2 lemon

Instructions Jump to Ingredients ↑

  1. Place chicken thighs in a large bowl with chayotes. Add olive oil, salt, and pepper and toss until evenly coated. Heat a large frying pan over medium heat and add chicken (skin side down) and chayote. Cook, undisturbed, until chicken skin is crisped and chayote is turning golden brown, about 20 minutes. Flip chicken over, sprinkle oregano over chayote, and stir. Add chicken broth or water to the pan (avoid the chicken skin) and cook uncovered until chicken registers 165°F on an instant-read thermometer, the underside is browned, and the chayote is fork tender, about 15 minutes more. Squeeze lemon over top before serving.


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