Lemon-caper chicken
Overview: make a paste of capers, cured lemon, thyme, garlic and salt, and roast chicken.
Servings: 6 people
Ingredients
Chicken rub
- 1 T cured lemon Check mediterranean stores
- 1 T capers Use the best capers you can find
- 1 T fresh thyme Or 1t dried
- 6 cloves garlic or 1t dried granules
Assembled dish
- 6 thighs chicken or equivalent other parts (rub with oil if using breasts)
- 4 med potatoes add more if it doesn't seem like enough for 6 people
- 1 med onion
- 1 can diced tomatoes
Instructions
- Grind the rub ingredients together using a mortar and pestle, a small food processor, or simply chop finely with a knife.
- Slice potatoes and onions and layer in a pan large enough to hold the chicken single-layer. Pour tomatoes over pan and place in 350 oven for 20 minutes to pre-heat.
- Rub chicken with mix. At twenty minutes, place on top of potato mix, skin down and bake for 30 minutes.
- At 50 minutes total cooking, check potatoes with a fork. If they are tender, or nearly tender use tongs to turn chicken over (skin up).
- If chicken is done (juice runs clear), turn temp up to 400 for ten minutes to brown skin, then allow to rest for ten minutes before serving.
- Season potatoes to taste, if necessary, or sprinkle with good parmesan or romano.
Notes
Other cuts may require different lengths of cooking. The potatoes will take between 40 minutes and an hour total (depending how thickly you cut them and layer them), so adjust accordingly.