Chicken with Garlicky Lemon Sauce

Apr 16, 2018

Roasted chicken pieces (especially the dark meat) are one of my standard weeknight go-tos. Season it, brown it up, throw it in the oven. Ta-da, main course on the way. The challenge/fun part is making it more interesting and tasty than plain ol’ chicken.

This sauce is fancy enough to impress company, but it’s also quick, easy, and made entirely from fairly basic pantry staples. The only exception is the anchovy paste, some people don’t consider that one a pantry staple – but I think it’s pretty essential. If you prefer, you can substitute the paste for about 5 anchovies (not salt packed) and chop them very finely, until they’re as paste like as possible. I only recently started keeping a tube of anchovy paste in the fridge, but now that I do, I use it way more than I ever did canned anchovies. It’s a wonderful addition to marinades, sauces and salad dressings – and it’s just so much cleaner and easier.

I’m addicted to Korean chili flakes, which I’m using here. If you don’t have them, you can substitute cayenne or even the red pepper flakes like you get from the pizza shop, just grind them up a bit before using.

Chicken with Garlicky Lemon Sauce

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 2-4 servings


4 chicken legs and/or thighs (bone in with skin)
salt and pepper
Garlic Sauce
1 T. butter
1/4 c. olive oil
6 cloves of garlic, smashed & roughly shopped
1 medium shallot, minced
1/4 c. white wine
1 T. anchovy paste
2 T. drained capers
1 T. chili flakes
1 large lemon
Fresh chopped parsley & chives


Heat oven to 350.

Generously season the chicken pieces with salt and pepper. Heat the butter and 2 T. of oil in a cast iron skillet and over medium-high. Once the it's good and hot, place the chicken pieces skin side down in the pan. Brown them for about 5 minutes on each side, until they're nice and golden. Move to a plate and set aside.

Remove any browned bits from your cast iron pan, and add the rest of the oil over medium heat. Once the oil is warm, add the garlic, shallot, wine, anchovy paste, capers and chili flakes. Cook for about 5 minutes, until the garlic starts to brown and everything is mixed together well.

Return the chicken to the pan, skin side up. And put the pot in the oven, uncovered, and bake for 15 minutes or until a thermometer in the thickest part of the thigh (not touching the bone) reads 165.

Once you remove the chicken from the oven. Take the chicken pieces out of the pan and let them set for a few minutes before serving. Return the pan with sauce to the stovetop over medium heat. Add the zest and juice from half the lemon, and about 1/3 of your chopped herbs into the sauce and stir for another minute or two.

Serve the chicken on top of the garlic sauce and sprinkle with the remaining herbs. Serve with lemon wedges.

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