What You'll Need:
1.25 lbs boneless, skinless chicken thighs
1 teaspoon coarse kosher salt
Freshly ground black pepper
6 garlic cloves, smashed and peeled
1/4 cup olive oil
6-7 anchovy fillets
2 tablespoons capers, drained and patted dry
1 teaspoon hot red pepper flakes
1 lemon, halved
- Heat the oven to 350 degrees. Season the chicken thighs with salt and pepper and let them rest while you work to prep the oil.
- Mince one garlic clove and set aside for later.
- In a large oven-proof skillet, heat the oil over medium high heat. When the oil is hot, add 5 smashed garlic cloves, the anchovies, capers, and red pepper flakes. Let cook, stirring with a wooden spoon to break up the anchovies. Continue cooking until the garlic browns around the edges and the anchovies dissolve (this will take about 3-5 min).
- Add the chicken thighs to the pan and cook until browned on one side. After 5-7 minutes, flip the thighs, place the pan in the oven and cook for another 5-10 minutes, until the chicken is cooked through.
- When the chicken is done, pull it out of the oven (carefully since the pan handle will be hot). Transfer the chicken to a plate and place the skillet back on the heat. Add the minced garlic clove and the juice of one lemon half. Cook for 30 seconds, scraping the browned bits on the bottom of the pan.
- Return the chicken to the pan and cook it in the sauce for another 15 to 30 seconds.
- Transfer everything to a serving platter. Squeeze the remaining lemon half over the chicken.
Tip: I like to garnish this dish with chopped parsley and a side of blanched green beans sprinkled with salt and red pepper flakes. Delicious!
Still craving chicken but don't feel like cooking? Head to Hamersley's Bistro in Boston's South End. Their roast chicken with garlic and lemon (pictured above) is legendary, plus their other dishes, made with locally-sourced ingredients when possible, are sure to tempt your taste buds.