Delicious Lemon and Thyme Baked Chicken Thighs with Savory Caper Gravy

Lemon & Thyme Chicken with Capers

There’s something magical about recipes that feel like you’ve put in hardly any effort, but when you bring them to the table, people think you’ve been secretly slaving away for hours. This lemon and thyme baked chicken is one of those gems.

All it takes is a handful of ingredients, a baking tray, and a little patience while the oven does the work. The result? Crispy-skinned chicken with bright lemon, earthy thyme, and salty pops of caper running through. And the best part—you can whisk the pan juices into a silky gravy that feels like restaurant cooking but without the faff.

It’s fast, it’s fuss-free, and it’s the kind of recipe that makes you glad you stocked up on chicken thighs. I served mine with steamed vegetables, but it would also be perfect with mashed potatoes, buttery rice, or just a hunk of bread to mop up that sauce.

Ingredients

• 6–8 chicken thigh fillets, skin on

• 1 lemon, thinly sliced

• A few sprigs of fresh thyme, chopped

• 1 cup (250 ml) chicken stock (you may not need all of it, just enough to cover the bottom of the tray)

• 2 tablespoons capers, drained

• ½ teaspoon paprika

• 1 tablespoon plain flour (for the gravy)

• Salt and black pepper, to taste

Method

1. Preheat your oven to 200°C (180°C fan).

2. Line a baking tray with the lemon slices, scattering the thyme over the top.

3. Arrange the chicken thighs skin-side up on the tray. Season with salt, pepper, and paprika.

4. Mix a little chicken stock with the capers and pour it around (not over) the chicken so the skin can crisp.

5. Bake for about 1 hour, until the skin is golden and crisp and the meat is cooked through.

6. Transfer the chicken to a warm plate. Pour the tray juices into a small pan, skimming out the lemon slices and excess capers.

7. Place the pan over medium heat, sprinkle in the flour, and whisk until smooth. Let it bubble into a glossy gravy.

8. Serve the chicken with your chosen sides and drizzle over the sauce.

Tips & Variations

• Add sliced garlic with the lemons for extra depth.

• Swap thyme for rosemary if that’s what’s in your fridge.

• For a richer sauce, stir a knob of butter into the gravy at the end.