Lemon-Anchovy Chicken with Garlic-Caper Sauce

1. Season Chicken Thighs

Season the chicken thighs with coarse kosher salt and freshly ground black pepper. Let them sit while you prepare the oil.

2. Mince Garlic

Mince one garlic clove and set it aside for later use.

3. Heat Oil and Cook Mixture

Heat a large, ovenproof skillet over medium heat and add the extra-virgin olive oil, letting it warm up until it’s hot but not smoking. Add the five smashed garlic cloves, anchovy fillets, capers, and a large pinch of chile flakes. Stir the mixture frequently, allowing the anchovies to dissolve and the garlic to brown slightly around the edges, which releases a deep umami flavor into the oil. This step usually takes about 3 to 5 minutes.

4. Cook Chicken Thighs

Add the chicken thighs to the skillet. Cook them for about 5 to 7 minutes on each side until they are golden brown.

5. Bake Chicken

Transfer the skillet to a preheated oven and let the chicken bake for 5 to 10 minutes, just until it’s cooked through and tender.

6. Prepare Sauce

While the chicken is baking, take the minced garlic you set aside earlier and heat it in the same skillet along with the juice of half a lemon. Cook for about 30 seconds, scraping up any browned bits from the bottom of the skillet to create a flavorful sauce.

7. Finish Chicken

When the chicken is done, return it to the skillet and let it cook with the sauce for another 15 to 30 seconds, allowing the flavors to meld together.

8. Serve Chicken

Transfer the chicken to a serving platter. Squeeze the juice from the remaining lemon half over the chicken and garnish with freshly chopped parsley. Serve immediately.