6-8 chicken thighs skin on or off your choice
4 tbsp whole grain mustard
3 tbsp lemon juice
1/4 cup olive oil
1 tbsp dried thyme
3 tbsp capers
3 tbsp chopped fresh dill
2 lemons sliced
Salt and pepper to taste
Preheat oven to 275. Then get chicken in either a glass baking pan or a cast iron pan. Then salt and pepper the “skin” side up. Then in a bowl or measuring cup add oil, mustard, lemon juice, thyme, and dill. Mix well and then spoon over the top of each chicken piece. Add sliced lemons around in pan and sprinkle capers around evenly. Then place into oven uncovered for an hour. If you want a crispier skin you can leave a little longer but you don’t over cook and dry out chicken either so maybe 15 minutes longer max to avoid dry chicken. Then remove chicken and place into serving bowl. Sprinkle with fresh dill and serve with a lemon wedge.
I like to make a lemon sauce so I pour out the juice that has cooked off the chicken. Add 4 tbsp butter to pan and 2 tbsp flour and make a rue. As soon as in a paste form add back a little of the chicken drippings about a half cup at a time and stirring until flour mix smoothies into the juice then add a little more. Do this for about a cup of broth. Then add in 1/2 cup heavy cream and 1 tbsp lemon juice and bring to a simmer. As salt and pepper to taste and enjoy! I serve pasta with this.
To assemble place cooked pasta a pound, and place into serving bowl, pour sauce over top and mix. Sprinkle with fresh parsley and then top with a piece of chicken a lemon wedge and Enjoy!! 😉