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Lemon, capers and cornish hen come together in a great twist on traditional piccata.
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roast chicken with lemon caper sauce

Roast chicken with lemon caper sauce is a great alternative to same old, same old chicken piccata. 
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main
Cuisine: Italian
Servings: 2
Author: romain | glebekitchen


  • 1 3-4 lb chicken or chicken parts of your choice
  • Juice of 3/4 lemon
  • 1 1/2 cup low sodium chicken stock
  • concentrated chicken stock - if you have it. Recipe link below.
  • 1 tbsp capers
  • salt
  • pepper
  • olive oil to rub the chicken


  • Pre-heat your oven to 400F. Pre-heat an oven proof skillet or small roasting pan.
  • Rub the chicken with olive oil and season with salt and pepper.
  • Roast, basting once or twice with accumulated fat, until the chicken reaches an internal temperature of 165F for white meat and 175F for dark meat.
  • Remove the chicken from the roasting pan and set aside.
  • Spoon off clear fat. Place the skillet over medium heat.
  • Add the lemon juice and stir to dissolve any browned bits in the pan. Reduce slightly. Those brown bits are going to make the sauce incredible.
  • Stir in the chicken stock and simmer briskly until reduced by half.
  • Add the capers.
  • Carve the chicken, spooning the sauce around it, and serve.