This is an easy and quick weeknight meal. I love chicken thighs because they are difficult to over cook and they have tons of flavor. I’ve always preferred dark meat on birds to the white meat. This dish should take no more than 30 minutes from start to finish. I served this along side some pan seared asparagus and sauteed mushrooms.
The picture above only shows 3 chicken thighs because this was a dinner for me and my wife so 4 would have been over kill. My general rule for this dish is to use 1 tablespoon of butter per chicken thigh and you can easily adjust the rest to taste. So, this can easily converted to be a quick meal for 1 or 10.
- 4 Chicken Thighs, skin-on & bone-in
- 1 tsp Herbs de Provence (Italian Seasoning)
- Salt & Pepper to taste
- 4 tbsp Butter
- 1 Lemon
- 3 tbsp Capers
Preheat oven to 400F.
Add salt, pepper, and Herbs de Provence to both sides of the chicken thighs. In an oven proof skillet over medium high heat place chicken thighs skin side down. And cook thighs for about 7 minutes until the skin is crispy and golden. Flip thighs over and place in the oven for about 20 minutes or until the internal temperature is about 170F.
While the chicken is in the oven cut the lemon in half. Put half to the side and slice the other half into thin slices.
Remove pan from the oven, put the chicken thighs on a serving plate, and place the skillet over medium heat. BE CAREFULE BECAUSE THE HANDLE WILL BE EXTREMELY HOT! Add the butter, the juice of half the lemon, and half the lemon slices to the pan. Using a spoon to scrape up any bits at the bottom of the pan. Add the capers and continue to cook to reduce the sauce slightly.
Spoon the sauce over and around the chicken thighs and garnish with the remaining lemon slices.