Ingredients 1 lemon, sliced

4 tablespoons capers, drained

1 teaspoon minced fresh garlic

2 tablespoons white wine

4 Bone-in, Skin on Chicken thighs

Salt and pepper to taste

4 tablespoons melted Kerrygold

Salted Butter

4 tablespoons capers, drained

1 teaspoon minced fresh garlic

2 tablespoons white wine

¼ cup chopped fresh parsley

  • Preheat the oven to 400.
  • Spray the bottom of a 9 x 9 square pan with cooking spray and place the lemon slices in it.
  • Add the capers, garlic and white wine to the bottom of the baking dish.
  • Place the chicken thighs on top, skin side up in it.
  • Brush the tops of the chicken thighs with melted butter, reserving 1 tablespoon for basting.
  • Season the chicken with salt and pepper.
  • Bake for 20 minutes and baste the top of chicken with remaining 1 tablespoon of melted butter. Bake for an additional 20 minutes or until thermometer reads 165.
  • Garnish with fresh parsley.
  • Serve the chicken with rice if desired and spoon sauce over both.