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Roasted Chicken with Lemon and Capers

Ingredients

  • 1 tbsp whole grain mustard
  • 1 tbsp lemon zest
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • ½ tsp kosher salt
  • 1 ½ lbs bone-in chicken thighs skin-on, trimmed of excess fat
  • 2 tbsps extra virgin olive oil
  • 2 tbsps brined capers drained
  • 2 tbsps freshly squeezed lemon juice
  • ½ cup dry white wine such as Pinot Grigio
  • ½ cup reduced-sodium chicken broth
  • Salt and pepper to taste
  • Lemon slices for garnish (optional)

Instructions

  • Preheat oven to 400°F.
  • In a small bowl, whisk to combine mustard, lemon zest, oregano, thyme, and salt. Rub mixture onto both sides of the chicken thighs.
  • Heat olive oil in a large oven-safe skillet over medium heat. Place chicken skin side down in the skillet, and cook both sides until golden brown and crispy, 2 to 3 minutes for each side. Transfer the skillet to the oven and roast until thermometer inserted into the thickest part of meat registers 175°F, about 25-30 minutes.
  • Transfer the chicken to a plate and pour off all but one tablespoon of the fat. Add capers, lemon juice, wine, and chicken broth, and bring to a simmer. Return the chicken to the skillet and cook until the sauce is reduced.
  • Season with salt and pepper, and garnish with lemon slices if desired. Serve hot.

Notes

*This recipe can be made with chicken breasts or whole chicken cut into pieces. If you’re using chicken breasts, the cooking time may be shortened.