I have this for dinner at least once a week. It could not be easier to make.
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Serves 4

You will need:

8 boneless, skinless chicken thighs
1 tablespoon olive oil
salt and pepper, to taste
1 lemon, just the juice
1 cup chicken or vegetable stock
1⁄4 cup capers
1 lemon, cut into wedges
fresh thyme
  1. Preheat oven to 370°F.
  2. Rub chicken with olive oil and season with salt and pepper.
  3. Place in an ovenproof dish and top with lemon juice, stock, capers, lemon wedges, and thyme.
  4. Bake for about 30 minutes or until the chicken is done.
  5. Top with more fresh thyme and serve.


Photography by Recipes+styling+photography by Paul Lowe

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