Lemon-Dill Crispy Baked Chicken Thighs with Caper Butter

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs with a golden, crispy skin, baked with fresh dill and lemon, finished with a rich caper-butter sauce. This American-inspired chicken recipe (keto, gluten-free), ready in about 50 minutes, pairs Chicken thighs, bone-in skin-on, Olive oil, Lemon zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 40 min Serves 4 American cuisine 390 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels, then rub with 1 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  2. Step 2: Arrange thighs skin-side up on a parchment-lined baking sheet, placing lemon zest and 2 tablespoons chopped fresh dill evenly over the top.
  3. Step 3: Bake for 35-40 minutes, or until the skin is golden brown and crispy and the internal temperature reaches 165°F (74°C), flipping halfway through for even browning.
  4. Step 4: While thighs bake, melt 2 tablespoons butter in a small saucepan over medium heat, then add 1 tablespoon drained capers and 1 tablespoon lemon juice, simmering for 2 minutes until flavors meld.
  5. Step 5: Remove thighs from oven, transfer to a platter, and drizzle with the caper-butter sauce. Pour 1/4 cup chicken broth into the baking sheet, scraping up browned bits, and spoon over chicken before serving.

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