I'm so happy to share this recipe from my new cookbook!
This dish came about out of necessity, improvised with items I had on hand when some unexpected guests showed up. It was one of my best spontaneous dishes, and now I serve it regularly. The lemon juice tenderizes the chicken and the salty capers and olives mix with the juices to create a sauce. You can use chicken thighs or buy a whole chicken and cut it into pieces.
4 large or 8 small organic chicken thighs (about 2 pounds)
1 lemon, cut into wedges
1 cup mixed pitted olives
2 tablespoons drained nonpareil capers
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
- Preheat the oven to 400°F, with a rack in the middle position.
- Place the chicken skin side up in a baking dish. Scatter the lemon wedges, olives, and capers on top of the chicken.
- Pour the lemon juice and olive oil over the chicken and sprinkle with salt and pepper.
- Bake until golden, basting with the juices once, for 25 to 30 minutes, or until an instant-read thermometer inserted into the thickest part of a thigh reads 165°F. Serve.
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