Roasted Chicken Thighs with Lemon & Vermouth

The secret to this bright weeknight dinner is hanging out on your bar cart.
roasted chicken thighs with lemon vermouth

Recipe by Alexa Weibel

Start to FinishServings

30 minutes



  • 1 tbsp. canola oil

  • 4 bone-in, skin-on chicken thighs (6 oz. each)

  • 1 1/2 tsp. garlic salt

  • 1 lemon, thinly sliced crosswise, seeds removed

  • 1/2 cup chicken stock

  • 1/4 cup dry vermouth

  • 2 tbsp. drained capers

  • 3 tsp. chopped fresh oregano

  • Fresh dill, for garnish


In ovenproof skillet, heat oil over medium-high. Season chicken with garlic salt and 1 tsp. pepper. Cook, skin-side down, until browned, 6 to 8 minutes. Turn chicken; add next 5 ingredients. Roast at 425° until chicken is cooked through and sauce is reduced, about 15 minutes. Garnish with dill.