Here's a really simple allergy free recipe that my husband and kids LOVE. I serve it with sauteed garlic spinach, asparagus, or butternut squash and rice.
Prep Time 5 minutes; Cook time: 45-50 minutes
Ingredients:
4-6 Chicken Thighs
1/2 cup olive oil
3 small scallions(sliced, white parts only)
Juice of 1 lemon
4 tbs capers
salt & pepper
Preheat the oven to 375 degrees. In a small bowl, combine oil, scallions, lemon, & capers. Arrange chicken thighs in roasting pan-skin side up. Lightly salt and pepper chicken. Pour marinade over chicken, then turn so the skin side is down. Roast in oven for 25 minutes basting once. Turn chicken over, baste, and continue cooking for another 20 minutes or until meat thermometer reads 170 degrees. If you like your skin crispy, turn oven on Broil and broil for 5-7 minutes.
Let chicken rest 5 minutes before serving. ENJOY!
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