Margot's Lemon Chicken
Just a few classic ingredients are combined in this chicken recipe, created by Margot Olshan, a chef at Martha's Westport studio commissary. For best results, be sure to wait until the end of cooking time to add the capers; the sharp and salty taste will complement the tartness of the lemon juice.
- 10 (about 2 1/2 pounds) chicken thighs
- 1/3 cup freshly squeezed lemon juice (2 to 3 lemons)
- 2 tablespoons coarsely chopped fresh rosemary
- 1 1/2 teaspoons freshly ground pepper
- 1 lemon, cut into 12 chunks
- 3 tablespoons small brined capers
- 3 tablespoons extra-virgin olive oil
- Coarse salt
Preheat oven to 425 degrees. Place chicken in a non-reactive container. Add lemon juice, rosemary, and pepper. Turn to coat. Squeeze juice from lemon chunks over chicken, then add them to the container. Cover with plastic wrap, and let marinate at room temperature for 20 minutes.
Place a small skillet over medium heat, and add capers. Cook, shaking pan frequently, until capers dry out, about 6 minutes. Remove from heat; set aside.
Heat a grill pan over medium-high heat until very hot. Rub with oil. Remove chicken from marinade, and season generously with salt. Working in batches, place chicken thighs on grill, skin side up, along with lemon chunks. Cook until clearly marked, about 3 minutes. Turn and cook until skin is brown and crisp and lemons are charred, about 3 minutes more.
Transfer to a baking pan, and drizzle with oil. Bake until juices run clear and an instant-read thermometer reads 170 degrees when inserted in the thickest part of the thigh, 20 to 25 minutes. Sprinkle with capers. Serve hot or at room temperature.