Garlicky Chicken With Lemon-Anchovy Sauce

Ingredients

• 1.25 lb boneless, skinless chicken thighs (4 to 5 thighs)
• 1 tsp coarse kosher salt
• black pepper (freshly ground)
• 6 garlic cloves (smashed and peeled; 1 clove reserved and minced)
• 0.25 cup extra-virgin olive oil
• 5 anchovy fillets
• 2 tbsp capers (drained and patted dry)
• chile flakes (1 large pinch)
• 1 lemon (halved)
• fresh parsley (chopped, for serving)

Steps

1. 1

   Preheat your oven to 350°F (175°C). Season the chicken thighs on both sides with coarse kosher salt and freshly ground black pepper. Set the chicken aside to rest while you prepare the aromatics.

2. 2

   Mince one of the garlic cloves and set it aside for the final sauce. Leave the remaining 5 cloves smashed and peeled.

3. 3

   In a large, ovenproof skillet over medium-high heat, add the 1/4 cup of extra-virgin olive oil. Once the oil is shimmering and hot, add the 5 smashed garlic cloves, the 5 anchovy fillets, 2 tablespoons of dried capers, and a large pinch of chile flakes.

4. 4

   Cook the aromatics for 3 to 5 minutes, stirring frequently with a wooden spoon. Use the spoon to break up the anchovies until they dissolve into the oil and the garlic cloves turn golden brown around the edges.

5. 5

   Place the chicken thighs in the skillet. Cook undisturbed for 5 to 7 minutes until the bottom side is deeply browned.

6. 6

   Flip the chicken thighs over. Transfer the entire skillet into the preheated oven and bake for 5 to 10 minutes, or until the chicken is cooked through (internal temperature of 165°F).

7. 7

   Carefully remove the skillet from the oven (remember the handle will be extremely hot). Transfer the chicken thighs to a plate and set aside.

8. 8

   Place the skillet back on the stovetop over medium heat. Add the reserved minced garlic and the juice of one lemon half. Use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pan as the juice sizzles, about 30 seconds.

9. 9

   Return the chicken thighs and any accumulated juices to the pan. Toss in the sauce for 15 to 30 seconds to coat and reheat.

10. 10

    Transfer the chicken to a serving platter. Squeeze the remaining lemon half over the top and garnish generously with fresh chopped parsley. Serve immediately.

Notes

You can substitute boneless, skinless chicken breasts for the thighs; however, reduce the oven cooking time by approximately 3 minutes to prevent the white meat from drying out. Thighs are recommended for their higher fat content and margin of error.

Nutrition per serving

• main course
• dinner
• chicken
• low-carb
• keto-friendly
• pan-seared
• one-pan
• garlicky