Roasted Chicken Thighs with Lemon & Vermouth

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

    Recipe by Alexa Weibel

    Start to FinishServings

    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.