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Garlicky Chicken With Lemon-Anchovy Sauce
By Melissa Clark · cooking.nytimes.com
4 servings
35 min
Pan-seared chicken thighs finished in the oven, served in a warm sauce of melted anchovies, garlic, capers, and lemon.
| prepPreheat oven to 350°F / 175°C | ||||||
| 1 1/4 lb / 570 g boneless, skinless chicken thighs (4 to 5 thighs) | Season chicken; let rest | Add chicken, sear 5–7 min | Flip chicken, roast 350°F / 175°C, 5–10 min | Transfer chicken; add minced garlic & lemon juice, 30 sec | Return chicken to pan, 15–30 sec | Plate, squeeze remaining lemon & garnish with parsley |
| 1 tsp coarse kosher salt | ||||||
| Freshly ground black pepper | ||||||
| 1/4 cup / 60 ml extra-virgin olive oil | Cook garlic, anchovies, capers & chile in oil, 3–5 min | |||||
| 5 garlic cloves, smashed and peeled | ||||||
| 5 anchovy fillets | ||||||
| 2 tbsp drained capers, patted dry | ||||||
| 1 large pinch chile flakes | ||||||
| 1 minced garlic clove (reserved) | ||||||
| 1 lemon half, juiced (for the sauce) | ||||||
| 1 lemon half (for finishing) | ||||||
| Fresh chopped parsley, for serving | ||||||
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