Roasted Chicken with Preserved Lemons and Capers
by Steve Dunn
You MUST serve this up with a fresh loaf of crusty bread. Why? Because the meltingly sweet garlic bathed in herb oil begs to be slathered on a warm piece of bread, that’s why.
…..a warm baguette and a fresh green salad, and it couldn’t have been better. You’ll also be pleased to know that this recipe is certified “left-over worthy” & … “freakin’ awesome!”
I couldn’t have said it better myself… ;)
20 chicken thighs
30 cloves of garlic, peeled but left whole
1/3 cup capers, rinsed
1/2 cup chopped preserved lemon (just the rind, not the pulp) about 1 1/2 lemon’s worth
1 cup dry white wine
2 tablespoons finely minced rosemary
2 tablespoons finely minced thyme
2 teaspoons red pepper flakes
1/2 cup EVOO
kosher salt and fresh black pepper to taste
Heat the oven to 450℉ and position a rack in the middle.
In a large bowl toss the chicken, oil, rosemary, thyme, and red pepper flakes. Arrange the thighs on a large, rimmed baking sheet skin side up. Sprinkle with salt and pepper to taste, toss the garlic cloves throughout the pan and pop it in the oven. Let cook for about 20 minutes. Pour the wine over the chicken and stir the garlic cloves to help them cook evenly, cook for another 10 minutes. Add the capers and the lemon and cook for a final 10 minutes, or until the chicken is fully cooked. Remove from the oven, tent with foil and let sit for 10-15 minutes to rest. Serve the chicken with spoonfuls of pan jus laced with lemon and capers, and a couple of garlic cloves per person.