Crispy Lemony Chicken Thighs
With lots of capers & butter! This recipe calls for skin on chicken thighs which you can get from your local butcher. The thighs cook for a good amount of time skin side down which results in super crispy, super golden and super yum skin! I served this with twice cooked potatoes (potatoes for life) but would also be delish with fresh pasta or even just with a nice crunchy salad.
Ingredients
(Serves 2 but easily adjusted for more)
Chicken
4 chicken thighs, skin-on bone-out
4 Tbsp flour
4 Tbsp butter
The juice from 1 lemon
1/4 cup capers
To Serve
1/2 cup picked Italian parsley leaves
Prep It
Pat chicken dry and season well with salt and pepper. Coat in flour and set aside.
Pick parsley and that’s it friend!
Fry It
Heat a drizzle of oil in an ovenproof skillet pan on medium heat. Add chicken thighs skin side down and cook for 5 minutes. Grab a pot that will fit snuggly into the pan and place it on top of the chicken. Use it to press down on the chicken to make sure all that skin is on the heat! Just do this for about a minute.
After 5 minutes flip chicken, add capers, butter and lemon juice and cook for a further 5-6 minutes, or until chicken is cooked through. If liquid reduces to much turn down the heat. You want to end up with a nice amount of sauce to drizzle.
Set aside and rest for a couple of minutes in the pan and sprinkle over chopped parsley.
Eat It!
You will never want to eat chicken thighs without skin again…