This is the perfect example of what we call a “buy low and sell high” recipe.
The ingredients are affordable, easy to find and the reviews are off the charts. Do not be afraid of the anchovies–all that is noticeable after cooking them is the rich umami-packed flavor.
Any roasted vegetable or salad is a good accompaniment and if bread isn’t the devil in your world, serve this with some crusty bread to soak up the juice–it’s that fantastic.
I like this chicken, even for “un” because, well—more for me!
5-6 pieces of boneless, skinless chicken thighs(if using bone-in thighs bake in oven for 30 minutes)
1/4-cup extra-virgin olive oil
1 tsp. kosher salt
6 garlic cloves peeled and smashed
5 anchovy fillets (don’t be afraid …they disappear and no one will know or be the worse for wear)
2 tables drained, capers (a must have for your pantry)
1 large pinch of chili pepper flakes
11/2 large lemon –juiced seeds removed
2 T chopped basil or fresh flat leaf parsley
Fresh ground pepper
How to Cook
Preheat oven to 350 degrees
Salt & pepper the chicken and set aside
Heat the olive oil over medium-high heat in an ovenproof pan. Note: I have a lifelong loving relationship with my cast iron skillet, and so should you)
Using a fork, in a small bowl, mash garlic (don’t chop, use a garlic press if you have one), anchovies, and capers, salt, and chili flakes and lemon juice. Add the bowl contents to the hot pan and cook for about 6 minutes until the anchovies dissolve. Keep an eye on the pan so the garlic does not burn. Shake or use a spatula to keep it moving.
Add chicken to the pan and cook undisturbed for 5 minutes, flip the chicken, cook for five minutes more then put the entire pan into the 350-degree oven for 20 minutes.
Being careful of the hot handle, remove the pan from the oven, put the chicken on a serving plate, pour the sauce over the thighs (be sure to get all the good bits from the bottom of the pan, sprinkle with chopped parsley and thin slices of lemon– if , like me –a pretty garnish is your thing.