Lemon Caper Chicken
 
 
Author:
Ingredients
  • ⅓ cup lemon juice (about 3 lemons)
  • ½ cup olive oil
  • 1 tbsp Dijon mustard
  • 1¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • ¼ tsp crushed red pepper, optional
  • ¼ cup capers, rinsed and drained
  • 2 large shallots, sliced
  • 2½ lbs boneless skinless chicken thighs
Instructions
  1. Preheat the oven to 425°.
  2. In a large bowl, whisk together the lemon juice, olive oil, Dijon, salt, pepper, and red pepper flakes. Stir in the capers and shallots.
  3. Add the chicken to the bowl and toss to combine.
  4. Place the chicken and marinade on a foil-lined baking sheet. Spread everything evenly across the sheet pan. I like to take some of the shallots and capers and place them on top of the chicken. Bake for 30-35 minutes or until the chicken is browned, crisp around the edges, and is cooked through.
  5. *Pro tip- Make the marinade the night before and throw the raw chicken and marinade in a gallon freezer bag and place in the fridge. The following day when ready to cook, pull the chicken out of the fridge 20-30 minutes before cooking (this will help the chicken cook more evenly). Cook as directed.
Recipe by Cooks and Kid at https://cooksandkid.com/lemon-caper-chicken/