Oven Baked Lemon Chicken with Capers

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 45m
  • Ready In : 55m

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Oven baked lemon chicken with capers. Chicken thighs with vegetables and dry white wine cooked in halogen (turbo) oven



  • olive oil
  • 2 pounds (960 g) chicken thighs
  • 2 yellow onions,peeled and chopped
  • 2 cloves garlic,peeled and roughly chopped
  • 2 sticks celery,diced
  • 1 cup (250 ml) chicken stock
  • 1 tablespoon plain flour
  • 2 teaspoons lemon thyme,freshly chopped
  • zest and freshly squeezed juice of 1 lemon
  • 1 cup (250 ml) dry white wine
  • 4 oz (120 g) capers
  • 2 tablespoons fresh parsley,chopped


Step 1

In a saute pan,heat oil over medium heat. Add chicken thighs and brown on both sides for 5 minutes. Transfer browned chicken to ovenproof dish.

Step 2

Using the same saute pan,cook,stirring onion,garlic and celery until softened. Add 2-3 tablespoons of chicken stock and sprinkle over plain flour. Cook,stirring,for a further 1 minute.

Step 3

Gradually add the remaining chicken stock and remaining ingredients,leaving half of chopped parsley. Season to taste with salt and black pepper. Bring to a boil and pour over cooked chicken. Cover securely with double layer of aluminum foil.

Step 4

Place on the high rack of turbo oven. Set temperature to 400 F (200 C). Cook for 45 minutes.

Step 5

Remove lemon chicken with capers from halogen oven. Serve with cooked spaghetti or rice.

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