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  • Summary

    Just a few classic ingredients are combined in this chicken recipe, created by Margot Olshan, a chef at Martha's Westport studio commissary. For best results, be sure to wait until the end of cooking time to add the capers; the sharp and salty taste will complement the tartness of the lemon juice.

    Ingredients

    • 10 (about 2 1/2 pounds) chicken thighs
    • 1/3 cup freshly squeezed lemon juice (2 to 3 lemons)
    • 2 tablespoons coarsely chopped fresh rosemary
    • 1 1/2 teaspoons freshly ground pepper
    • 1 lemon, cut into 12 chunks
    • 3 tablespoons small brined capers
    • 3 tablespoons extra-virgin olive oil
    • Coarse salt

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 739 % Daily Value *
    • Total Fat: 53 g 81.77%
    • Saturated Fat: 14 g 70.08%
    • Trans Fat: 0 g %
    • Cholesterol: 238 mg 79.17%
    • Sodium: 993 mg 41.37%
    • Calcium: 22 mg 2.19%
    • Potassium: 116 mg 3.31%
    • Magnesium: 0 mg 0%
    • Iron: 3 mg 17.46%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 12 g %
    • Dietary Fiber: 1 g 3.91%
    • Sugar: 9 g
    • Protein: 48 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 11.86%
    • Vitamin C 24.91%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat8
    • Exchange - Fruit1
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat7
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total7 oz-eq

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