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
- Preheat oven to 370°F.
- Rub chicken with olive oil and season with salt and pepper.
- Place in an ovenproof dish and top with lemon juice, stock, capers, lemon wedges, and thyme.
- Bake for about 30 minutes or until the chicken is done.
- Top with more fresh thyme and serve.
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