Chicken Thighs in Lemon Butter w/ Capers

Entrees, Recipes

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.

Doenjang glazed chicken w/ mushrooms

Entrees, Recipes

Doenjang is a fermented Korean soy bean paste. It’s similar to Japanese miso but way more robust. You can find it in many Asian stores but you can substitute Japanese miso which is more widely available in the average supermarket.

The glaze for this dish is pretty potent on its own and you can cut the boldness a bit with some alloluse if you need to. But when it’s done in the oven the juices from the chicken and mushrooms makes a delicious sauce that you can spoon over your chicken or use as a dipping sauce.

Doenjang paste adds a lot of sodium but very few carbohydrates as there is less than 1 gram per teaspoon. I’m using about 15 teaspoons in this recipe so it’s safe to say there are some carbs added but since it’s all in the sauce you’re consuming very little of it unless you end up drinking that delicious sauce at the end.


Doenjang Paste 5 tbsp
Soy sauce 3 tbsp
Rice Vinegar 3 tbsp
Ginger 1 tbsp – finely grated
Pepper 1 tsp
Water 1/4 cup
Allulose powder (optional) 2 tbsp
Button Mushrooms 6 large
Green Onions 3 stalks
Chicken Thighs
(skin on and with bone)


Cover a baking sheet with foil and spray with cooking spray or lightly coat with olive oil. Preheat oven to 450 F.

In a large bowl, combine doenjang paste, soy sauce, rice vinegar, water, ginger, and pepper. Whisk together. If desired add 2 tbsp of allulose powder.

Make two slices in the chicken thighs parallel to the bone and to about bone depth. Coat the chicken in the doenjang mixture making sure to rub into the slices. Place them skin side up on the baking sheet.

Cut the mushrooms into 6 to 8 wedges per mushroom and cut the top 6 inches off the green onions and set aside. Slice the remaining green onions into 2 inch sections. Toss mushrooms and green onions into the doenjang mixture to coat. Scatter the mushrooms and green onions around the chicken on the baking sheet.

Place baking sheet on the middle rack and roast for about 30 to 40 minutes until the thighs register 165F at the thickest part.

Place chicken on a platter with the mushrooms and green onions making sure not to pour sauce over the crisp skin. Slice the remaining green onion tops diagonally and scatter across the top of the chicken.

Add the juices from the sheet pan to a bowl serve along side the chicken.

The nutrition information above does not contain the information for the doenjang paste or allulose powder (allulose is optional anyway). This is the problem with using odd ingredients that most people don’t use. Doenjang paste doesn’t add a lot of calories but it does add a lot of sodium so be aware of that fact.