Baked Lemon Chicken Thighs with Potatoes

Ingredients

• 1 tablespoon olive oil
• 1/4 cup fresh lemon juice
• 1/2 jar capers, drained ((3.5 ounce jar))
• 6 garlic cloves (minced)
• 1 tablespoon fresh rosemary leaves (minced)
• 1 tablespoon olive oil
• 8 boneless, skinless chicken thighs
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 12 ounces baby red potatoes (see note)
• 1 lemon (sliced)
• freshly chopped parsley

Instructions

1. 1

   Preheat the oven to 350˚F.

2. 2

   Whisk all ingredients for the lemon caper sauce together.Add salted water to a pot and place the potatoes in it. Bring the water to a boil and cook fo 6-9 minutes or until the potatoes are just fork tender. Drain water and allow potatoes to sit in the hot pot to dry while working on the chicken.

3. 3

   Heat a large (at least 12 inches) oven-safe skillet over high heat. Season the chicken thighs with salt and pepper then place them in the skillet. Let cook for 2-3 minutes, or until seared, then flip and sear the other side for 1-2 minutes.

4. 4

   Add the potatoes to the skillet and pour the lemon caper sauce over the chicken. Lay sliced lemon over the top.

5. 5

   Transfer skillet to the oven and bake for 18-22 minutes or until the chicken is cooked through (165˚F internal temperature.)

6. 6

   Remove from oven, garnish with parsley if desired. Serve warm and enjoy!