Roasted Chicken Thighs with Lemon & Vermouth
The secret to this bright weeknight dinner is hanging out on your bar cart.
Photography by Bobbi Lin
Recipe by Alexa Weibel
| Start to Finish | Servings |
|---|---|
30 minutes | 4 |
Ingredients
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
Preparation
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.
