Chicken with baked lemons and capers

Lemons acquire a distinctive taste when baked in the oven. Try Michael Diacono’s recipe for simple chicken thighs served with baked lemons and capers. 

Chicken with baked lemons and capers

Serves 4


  • Extra virgin olive oil
  • 2 lemons, sliced ½ cm thick
  • Salt and cracked pepper
  • 300g fresh baby spinach
  • 4 large boneless chicken thighs
  • Flour for dusting
  • 12 black olives
  • 2 tbsp capers
  • 250ml chicken stock


  1. Preheat oven to 190°C.
  2. Drizzle a little olive oil onto a non-stick baking tray and arrange lemon slices in a single layer.
  3. Season with salt and pepper and another light drizzle of oil.
  4. Bake for 25 to 30 minutes till lemons start to blacken at the edges.
  5. Heat olive oil in a large skillet and add washed spinach.
  6. Season and cook on high heat for a few seconds till wilted then transfer to a clean bowl.
  7. Wipe skillet clean then add some more olive oil.
  8. Dredge the chicken through seasoned flour the add to pan.
  9. Cook on medium high heat, turning often till golden for about 6 to 8 mins then add the olives and capers.
  10. Add the stock.
  11. Bring to the boil and simmer for 5 mins to reduce then add the roasted lemon slices and cook for a further 5 minutes before mixing in the cooked spinach.
  12. Serve at once.

This recipe first appeared on Gourmet Today TV, aired on TVM on 13 November, 2015.