Roasted Chicken Thighs with Capers, Olives and Roasted Lemons
By Tested and perfected in the Sur la Table kitchen
Roasted Chicken Thighs with Capers, Olives and Roasted Lemons
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 4 servings
- 4 tablespoons olive oil, divided
- 2 lemons, cut into ¼-inch thick slices
- Sea salt and freshly ground black pepper
- 4 bone-in, skin-on chicken thighs, trimmed (about 1 ½ pounds)
- 1 shallot, minced
- ½ cup dry white wine
- ½ cup low-sodium chicken broth
- 2 tablespoons unsalted butter, cut into ¼-inch cubes
- ½ cup coarsely chopped pitted Kalamata olives
- ¼ cup capers, drained and rinsed
- 2 tablespoons minced fresh flat-leaf parsley leaves
Preheat oven to 375°F and position oven rack in the center.
To roast lemons: Line a rimmed baking sheet with parchment paper and drizzle 1 tablespoon oil. Arrange lemon slices in a single layer on top of the parchment paper and drizzle lightly with another 1 tablespoon oil; season with salt and pepper. Roast lemons in the oven until they begin to soften and brown around the edges, about 20 minutes.
To roast chicken: Pat chicken dry with paper towels and season generously with salt and pepper. To a large ovenproof skillet set over medium-high heat, add the remaining 2 tablespoons oil. When oil is shimmering, carefully add the chicken, skin side down, to the skillet and cook until golden brown, about 4 minutes. Using tongs, flip the chicken and transfer the skillet to the oven; roast chicken until an instant-read thermometer inserted into the thickest part registers at 165°F, 12 to 14 minutes. Transfer chicken to a cutting board and rest for 5 minutes.
To prepare sauce: Return the skillet to the stove over medium heat. Add the shallots and cook until tender, about 2 minutes. Add the wine and cook, scraping up the browned bits from the pan, until wine is reduced by half. Add the chicken broth and cook until the sauce has slightly reduced and thickened, about 2 minutes. Swirl in the butter, olives, capers, and roasted lemons. Taste and adjust seasoning with salt and pepper.
To serve: Transfer chicken to warmed dinner plates, spoon the pan sauce over the chicken, and top with parsley; serve immediately.
To roast lemons: Line a rimmed baking sheet with parchment paper and drizzle 1 tablespoon oil. Arrange lemon slices in a single layer on top of the parchment paper and drizzle lightly with another 1 tablespoon oil; season with salt and pepper. Roast lemons in the oven until they begin to soften and brown around the edges, about 20 minutes.
To roast chicken: Pat chicken dry with paper towels and season generously with salt and pepper. To a large ovenproof skillet set over medium-high heat, add the remaining 2 tablespoons oil. When oil is shimmering, carefully add the chicken, skin side down, to the skillet and cook until golden brown, about 4 minutes. Using tongs, flip the chicken and transfer the skillet to the oven; roast chicken until an instant-read thermometer inserted into the thickest part registers at 165°F, 12 to 14 minutes. Transfer chicken to a cutting board and rest for 5 minutes.
To prepare sauce: Return the skillet to the stove over medium heat. Add the shallots and cook until tender, about 2 minutes. Add the wine and cook, scraping up the browned bits from the pan, until wine is reduced by half. Add the chicken broth and cook until the sauce has slightly reduced and thickened, about 2 minutes. Swirl in the butter, olives, capers, and roasted lemons. Taste and adjust seasoning with salt and pepper.
To serve: Transfer chicken to warmed dinner plates, spoon the pan sauce over the chicken, and top with parsley; serve immediately.