Instructions

• Season chicken with 2 teaspoons salt and ½ teaspoon black pepper. Let marinate in refrigerator for at least 4 hours, or up to 24 hours.
• Preheat oven to 350°F (175°C). Remove chicken from refrigerator and pat dry.
• Heat 2 tablespoons extra virgin olive oil in large oven-safe pan over medium heat. Sear chicken for about 10 minutes, until skin is golden brown. Flip and cook for 1 to 2 minutes, then remove chicken and set aside.
• Drain all but 1 tablespoon of oil from pan. Add garlic cloves and sauté for 1 minute.
• Deglaze pan with chicken stock. Stir in oregano, thyme, red pepper flakes, and lemon juice.
• Return chicken to pan. Cover and bake for 20 to 30 minutes, or until internal temperature reaches 165°F (74°C).
• Remove chicken. Place pan back on low heat. Add capers and slowly whisk in cold butter, a few cubes at a time, until sauce emulsifies.
• Return chicken to pan, or transfer to platter and spoon sauce over. Garnish with chopped parsley and serve.