With chilli, lemon, capers and thyme, this Italian chicken is made to please

It really is worth marinating the chicken in the fridge overnight as the flavours will be deep and well developed, yielding the tastiest chicken possible.

Zesty chicken with capers, chilli and thyme. Picture: Saghar Setareh

Amber Guinness

2 min read

12:00AMMarch 28, 2024.

Updated 12:58PMMarch 28, 2024

The Weekend Australian Magazine

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This citrusy chicken recipe is inspired by the flavours I most associate with southern Italy: lemons, chillies, capers and thyme.

I like using drumsticks and thighs as these bone-in cuts give so much flavour and, once cooked, you can serve the chicken straight from the pan without needing to do any carving.

If you have time, it really is worth marinating the chicken in the fridge overnight as the flavours will be deep and well developed, yielding the tastiest chicken possible.

This dish is great with garlicky grilled tomatoes, vinegary fried zucchini and crispy new potatoes with capers. Hasselback potatoes are also a perfect side.

Amber Guinness. Picture: Saghar Setareh

Italian Coastal by Amber Guinness.

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Chicken with capers, chilli, lemon & thyme

Ingredients

• 3 tablespoons salted or brined capers
• 6 chicken drumsticks, skin on
• 6 chicken thighs, skin on
• Grated zest and juice of 2 lemons
• 100ml olive oil
• 1 generous bunch of thyme, leaves picked
• 2 long red chillies, deseeded and finely chopped
• 6 garlic cloves, peeled and cut in half lengthways
• 3 lemons, sliced into discs
• 250ml white wine 

Method

1. If you are using salted capers, soak them for about two hours, changing the water three times. If you don’t have time, use brined capers.
2. Prepare the chicken by trimming off any excess skin, then place the pieces in a shallow dish. Add the lemon zest and juice, 50ml of olive oil, thyme, chilli, garlic and one tablespoon capers and toss to combine. Cover and leave to marinate in the fridge for at least two hours or overnight.
3. Preheat the oven to 180C fan-forced. Drizzle two tablespoons of olive oil into an ovenproof frying pan. Working in batches so you don’t overcrowd the pan, take the chicken pieces out of the marinade, shaking to remove any excess liquid, and then lightly dab with paper towel. Add to the pan and brown on all sides, using tongs to turn the pieces as they brown. As the fat from the chicken begins to melt it can spit, so be careful. As you finish each batch, return the browned chicken to the marinade.
4. Use a spoon to remove any excess fat from the pan until you’re just left with a slick of oil.
5. Lay the lemon slices and a tablespoon of capers over the bottom of the pan and place the pieces of chicken neatly on top, ideally in one packed layer. Pour over the marinade juices and the wine, and scatter over the remaining capers.
6. Roast for 20 minutes, then remove from the oven. Carefully tip the pan to one side and, using a serving spoon, scoop up some of the juices and pour them back over the chicken. Roast for another 25 minutes until the chicken is browned and cooked through. Rest for five minutes, then serve with all the delicious cooking juices and your choice of sides. Serves 6

This is an edited extract from Italian Coastal by Amber Guinness.