Crispy Chicken with Lemon and Capers

Instructions

Make the House Seasoning Blend

In a small bowl, combine the garlic powder, onion powder, black pepper, and cayenne pepper. Any leftover seasoning can be stored in an airtight container at room temperature.

Make the crispy chicken

Preheat oven to 375°F (190°C).

Trim any excess fat or hanging skin away from the chicken thighs. Season the skin side of the thighs with the House Seasoning Blend and kosher salt.

Set a cast-iron skillet (or another oven-safe skillet) over medium-high heat and add the olive oil. Add the chicken to the skillet, skin side down, leaving about 1 inch (25 mm) space between each thigh. If necessary, work in batches. Attempting to sear all of the pieces at once in a pan that is too small will cause the temperature of the pan to drop quickly, steaming the thighs rather than searing them.

Sear chicken until golden, about 3 minutes, move to a plate, and sear the second batch, if necessary.

Return all of the chicken to the skillet skin side up and slide the skillet into the oven. Roast until the chicken is cooked through and registers an internal temperature of 165°F (74°C), 25 to 30 minutes.

Remove skillet from the oven, sprinkle chicken with capers and parsley. Squeeze lemon halves over the chicken, then arrange the lemon slices in the skillet with the chicken.

Spoon the pan juices over the chicken and serve directly from the skillet.

Mains