Ingredients
- 4 chicken thighs bone-in and skin-on
- 3 Tbsp butter, melted
- 4 cloves garlic, minced
- 1 lemon, thinly sliced
- 3 Tbsp capers
- 1/2 cup chicken broth reduced-sodium
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 4 green onions, finely chopped
Preparation
Step 1
1. Preheat over to 400*.
2. Brush chicken thighs thoroughly with melted butter. Arrange chicken in a medium-size baking pan. Sprinkle minced garlic over and around the chicken thighs. Add lemon slices and capers around the chicken thighs. Add chicken broth to the bottom of the baking pan without pouring it over the chicken thighs (chicken thighs should only have butter brushed over them to make the skin crispy). Sprinkle with salt and pepper on top.
3. Bake the chicken until completely cooked through and the skin on top is golden brown and crisp, for about 30 minutes (or more). An internal temperature should register 175*.
4. To serve, spoon caper mixture over the chicken. Sprinkle with finely chopped green onions.