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The best chicken ever ❤️ or as my friend likes to call it…”el mejor put* pollo”😂. I rarely crave chicken, but I had some thighs in the fridge that needed to be made, so I came up with this amazing recipe. I made it for my friends, which was risky because I had never done it before. Needless to say, it turned out freaking amazing!
If you loved this recipe, check out my Milk Braised Chicken!
Why You’ll Love Best Chicken Ever
This recipe is sooo delicious and very easy to make. it’s crispy, herby, buttery and EPIC. I made it for my friends because it was my turn to host, and they were all OBSESSED. The shallot caper sauce adds the best taste.
How To Prepare Best Chicken Ever
🧄 First, mix yogurt, caper brine, olive oil, lemon zest, grated garlic, 1 tsp salt and za’atar. Then, add in chicken and let sit for 1-4 hours.
🍗 Secondly, place chicken in a cookie sheet. Then, sprinkle some salt on the top and roast at 425F for 35-45 minutes and broil 1-2 minutes to get extra crispy skin. Basting once or twice.
🍷 Then, with a bit of olive oil sauté the shallots and capers for 2 minutes on medium, add in wine and reduce by 3/4. Squeeze lemon, add honey, a bit of salt and cook 1-2 minutes. Then, turn heat off and add butter, emulsify until you get a creamy sauce.
🌟 Lastly, serve sauce on the bottom to keep the chicken skin crispy!
Substitutions and Variations
- You can use labneh or greek yogurt instead of plain yogurt.
- You can use your favorite spices/herbs instead of za’atar, but I highly recommend you try it with it.
- You can serve this masterpiece of a chicken with anything your heart desires instead of rice.
- You can use non-alcoholic wine.
Chef Nadia’s Tip
Serve the sauce on the bottom, so the chicken doesn’t get soggy.
Similar Recipes
Common Questions
Yes of course! You can use greek yogurt or labneh instead of plain yogurt.
I use Za’atar by Z&Z. Or which ever one I find at my local Mediterranean market.
Yes absolutely! Giesen has a great selection.
Best Chicken Ever
Ingredients
- 8 chicken thighs, bone-in and skin on
- 1 1/4 cup plain yogurt, or greek yogurt
- 1/4 cup caper brine
- 3 tbsp za’atar
- 1 tsp kosher salt
- 1 large garlic clove, grated
- 1 meyer lemon, zest & juice
- 1/4 cup capers
- 3 tbsp olive oil , plus more for cooking
- 1 shallot, minced
- 1/2 cup white wine
- 4-5 tbsp unsalted butter, cold
- 1 tsp honey
Instructions
- First, mix yogurt, caper brine, olive oil, lemon zest, grated garlic, 1 tsp salt and za’atar. Then, add in chicken and let sit for 1-4 hours.
- Secondly, place chicken in a cookie sheet. Then, sprinkle some salt on the top and roast at 425F for 35-45 minutes and broil 1-2 minutes to get extra crispy skin. Basting once or twice.
- Then, with a bit of olive oil sauté the shallots and capers for 2 minutes on medium, add in wine and reduce by 3/4. Squeeze lemon, add honey, a bit of salt and cook 1-2 minutes. Then, turn heat off and add butter, emulsify until you get a creamy sauce.
- Lastly, serve sauce on the bottom to keep the chicken skin crispy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
