Chicken with capers, lemon, chillies and thyme
- Published: 6 Sep 24
- Updated: 6 Sep 24
Give chicken thighs and drumsticks an Italian spin with this easy midweek chicken recipe from food writer Amber Guinness.
“This citrussy chicken recipe is inspired by the flavours I most associate with southern Italy: lemons, chillies, capers and thyme,” says Amber. “If you have time, marinate the chicken in the fridge overnight as the flavours will be deep and well developed, yielding the tastiest chicken possible”
A cook, author and journalist, Amber was born in London but raised in Tuscany, where she co-founded the Arniano Painting School in what was her family home. This recipe taken from her second cookbook, Coastal Italian (Thames & Hudson £29.99), and has been tested by delicious.
Discover more inspiring food from across Italy with our recipe tour of 20 regions.
-
Serves 6 -
Hands-on time 30 min, plus at least 2 hours marinating. Oven time 45 min
Nutrition
- Calories
- 411kcals
- Fat
- 25g (5.1g saturated)
- Protein
- 36g
- Carbohydrates
- 1.3g (0.9g sugars)
- Fibre
- 0.5g
- Salt
- 0.8g
delicious. tips
Amber’s tip: “I usually use the large salted capers from Salina, soaked in water for 2 hours, although you could use capers in brine, which don’t need any soaking.”
If you’re using salted capers, soak them for 2 hours in water, changing the water three times. If they’re in brine they’re ready to use right away.