Crispy Chicken Thighs with Olives and Caperberries

Photo: Laurey W. Glenn; Styling: Vanessa McNeil Rocchio

This stovetop-to-oven method yields crisp, dark-golden skin and juicy, tender meat.

Yield: Makes 6 servings
Recipe from Southern Living

More From Southern Living


  • 3 1/2 to 4 lb. skin-on, bone-in chicken thighs (about 7 thighs)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon paprika
  • 2 teaspoons vegetable oil
  • 1 lemon
  • 1 cup pitted large Spanish olives
  • 1 cup large caperberries with stems
  • 1/4 cup coarsely chopped almonds
  • 1/4 cup dry white wine
  • Chopped fresh parsley


  1. 1. Preheat oven to 400°. Sprinkle chicken with salt, pepper, and paprika.
  2. 2. Heat oil in a 12-inch cast-iron skillet over high heat until oil just begins to smoke.
  3. 3. Place chicken in skillet, skin sides down; reduce heat to medium-high, and cook 15 minutes. Transfer chicken to a plate; discard drippings.
  4. 4. Cut lemon into 1/4-inch-thick rounds. Stir together olives, caperberries, almonds, and wine in skillet; add lemon slices. Place chicken, skin sides up, in skillet.
  5. 5. Bake at 400° for 25 to 30 minutes. Sprinkle with parsley.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Crispy Chicken Thighs with Olives and Caperberries Recipe at a Glance
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy