Step 1

SEASON: Season the chicken with salt and pepper. Place the chicken in a large bowl, cover, and refrigerate for at least 4 hours and ideally, 10-24 hours.

Step 2

SEAR + BRAISE: When you’re ready to make the dish, position a rack in the center of the oven and preheat the oven to 350ºF. Remove the chicken from the refrigerator, wipe dry with a paper towel. Add the olive oil to a large braiser or any stove/oven-safe wide pan over medium heat. Add the chicken in a single layer, if it doesn’t fit, do this in batches. Cook the chicken for roughly 10 minutes skin side down or until the fat is rendered from the skin, and it turns golden brown. Flip and cook for 1-2 minutes just to sear. Remove chicken to a plate. Drain all but 1 tablespoon of oil from the pan. Cook the garlic cloves for 1 minute, stirring as needed, don't let them burn. Deglaze the pan with chicken stock. Season with dried oregano, dried thyme, red pepper flakes, and lemon juice. Add chicken pieces back to the braiser (skin side up.) Place the dish in the oven and allow the chicken to cook, covered for 20-30 minutes or until brown and the thickest part of the chicken registers 165ºF with a meat thermometer.

Step 3

SAUCE: Place the braiser back on the stove over low heat and remove the chicken pieces. Add the capers. With the heat on the lowest setting, add a tablespoon of butter (4 small cubes) and slowly stir the sauce so that the butter gently melts in. When the first tablespoon is incorporated, repeat with the second and third tablespoon. The sauce should thicken to drizzle over the chicken when serving. Taste and adjust with salt as needed; if you used salted butter, you shouldn’t need to season it at all. Add the chicken back to the pan (or you can place the chicken on a serving dish and drizzle the sauce around the chicken.) Sprinkle with chopped parsley and serve over rice or with toasted bread.