• 1 lemon, sliced
  • 4 tablespoons capers, drained
  • 1 teaspoon minced fresh garlic
  • 2 tablespoons white wine
  • 4 Bone-in, Skin on Chicken thighs
  • Salt and pepper to taste
  • 4 tablespoons Kerrygold Salted Butter, melted
  • ¼ cup chopped fresh parsley



  1. Preheat the oven to 400.
  2. Spray the bottom of a 9 x 9 square pan with cooking spray and place the lemon slices in it.
  3. Add the capers, garlic and white wine to the bottom of the baking dish.
  4. Place the chicken thighs on top, skin side up in it.
  5. Brush the tops of the chicken thighs with melted butter, reserving 1 tablespoon for basting.
  6. Season the chicken with salt and pepper.
  7. Bake for 20 minutes and baste the top of chicken with remaining 1 tablespoon of melted butter. Bake for an additional 20 minutes or until thermometer reads 165.
  8. Garnish with fresh parsley.
  9. Serve the chicken with rice if desired and spoon sauce over both.

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