Pan Roasted Chicken with Lemon Caper Berries and Roasted Garlic
  • 8 chicken thighs
  • ½ cup lemon juice (about two large lemons)
  • 4 tablespoons olive oil, divided
  • 2 teaspoons dried rosemary, crushed between your fingers
  • 1 medium red onion, cut into large pieces
  • 1 head of garlic, divided (leave the skin on all cloves but three)
  • ½ cup caper berries or ¼ cup capers
  • red pepper flake (optional)
  • ½ cup chicken stock
  • 1 teaspoon butter
  1. In a large ziplock bag, add chicken thighs, ½ cup lemon juice, crushed rosemary, three cloves of the garlic (grate this garlic) and two tablespoons olive oil. Let marinate for two hours.
  2. Preheat oven to 425 degrees.
  3. Dry chicken completely. Season with salt and pepper.
  4. Heat a large seasoned cast iron skillet over a medium heat. Add two tablespoons of olive oil. Brown chicken, skin side down, until skin is golden brown and crisp, flip over. Do not crowd pan, if you don't have enough room in the pan to brown all the thighs at once, work in batches to brown, and then return all the chicken back to the skillet to roast. (They will shrink once browned.)
  5. Turn the heat off, and throw in garlic cloves (skin on) and red onion.
  6. Transfer skillet to the oven, and cook until chicken is cooked through and garlic is softened. About 15 minutes.
  7. When chicken is done cooking, remove from oven. Transfer chicken and veggies to a plate. Tent with foil. Remove any grease that has accumulated in pan, but leave juices. Return pan to stove and turn on a medium heat. Add chicken stock. Simmer until slightly reduced, about 1-2 minutes. Season with a little bit of lemon, salt, pepper and red pepper flake . Swirl in butter.
  8. Return chicken and veggies back to pan, along with caper berries.
  9. Spoon sauce over chicken.
Recipe by Cooking for Keeps at