Description
This recipe for Crispy Baked Chicken Thighs with Capers features flavorful bone-in, skin-on chicken thighs baked to golden perfection with a tangy lemon and caper sauce. The chicken is basted with melted butter for extra crispiness and garnished with fresh parsley, making it a simple yet delicious meal perfect for a weeknight dinner or a special occasion.
Ingredients
Scale
Chicken and Sauce Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 lemon, sliced
- 4 tablespoons capers, drained
- 1 teaspoon minced fresh garlic
- 2 tablespoons white wine
- 4 tablespoons butter, melted
- Salt and pepper to taste
- ¼ cup chopped fresh parsley
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the chicken thighs.
- Prepare the baking dish: Spray the bottom of a 9×9-inch square baking pan with cooking spray to prevent sticking. Arrange the lemon slices in the dish to add flavor and prevent the chicken from sticking directly to the pan.
- Add aromatics and wine: Scatter the capers and minced garlic over the lemon slices, then pour the white wine into the bottom of the dish to create a flavorful base sauce.
- Place the chicken thighs: Arrange the bone-in, skin-on chicken thighs skin side up on top of the lemon slices and sauce in the baking dish.
- Brush with butter: Use a brush to coat the tops of the chicken thighs with 3 tablespoons of the melted butter, reserving 1 tablespoon for later basting to keep the skin crispy.
- Season: Sprinkle salt and pepper over the chicken thighs evenly to enhance the flavor.
- Bake and baste: Bake the chicken for 20 minutes, then remove from the oven and baste the tops with the remaining 1 tablespoon of melted butter. Return the chicken to the oven and bake for an additional 20 minutes, or until a thermometer inserted into the thickest part of the chicken reads 165°F (74°C).
- Garnish: Once cooked, sprinkle the chopped fresh parsley over the chicken for a fresh, vibrant finish.
- Serve: Serve the crispy baked chicken thighs with rice or your preferred side, spooning the pan sauce with capers and lemon over both for added flavor.
Notes
- Bone-in, skin-on chicken thighs are best for juicy and crispy results.
- Do not skip basting with melted butter to achieve crispy, golden skin.
- Make sure to check the internal temperature reaches 165°F for food safety.
- White wine adds depth to the sauce but can be substituted with chicken broth if desired.
- Lemon slices add a beautiful flavor and prevent sticking; you can also add fresh lemon juice for extra zing after baking.
- Serve with rice or crusty bread to soak up the delicious pan sauce.
