Roast Chicken Piccata
Roast Chicken Piccata combines the comforting flavors of roast chicken with a zesty piccata sauce, creating a perfect dish for weeknights and festive gatherings.
Ingredients
For the Chicken
- 4 pieces bone-in, skin-on chicken thighs or breasts
- to taste Salt and pepper
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
For the Piccata Sauce
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tablespoons capers, drained
- 2 tablespoons unsalted butter
- 1 clove garlic, minced
- to taste Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Pat the chicken dry and season generously with salt, pepper, oregano, and garlic powder.
- Drizzle the olive oil over the chicken.
Roasting
- Place the chicken in a roasting pan, skin side up.
- Roast for 35-45 minutes, or until the internal temperature reaches 165°F (75°C).
- For extra crispiness, broil the chicken for an additional 2-3 minutes.
Making the Piccata Sauce
- In a skillet, melt the butter over medium heat.
- Add the minced garlic and sauté until fragrant, about 1 minute.
- Pour in the chicken broth and lemon juice, bring to a simmer, and reduce by half, about 5-7 minutes.
- Stir in the capers and adjust seasoning if necessary.
Serving
- Plate the roasted chicken and drizzle generously with the piccata sauce.
- Garnish with fresh parsley.
Notes
Use fresh, high-quality ingredients for best flavor. Let the chicken rest for about 5 minutes after roasting before serving.