SERVES 6 TO 8
My Bermuda cousin, Fiona Gosling Hatfield, otherwise known as “my favorite cousin,” learned to be a great cook from her mother, my Aunt Sheila West Gosling. When I was at Fiona’s home on Memorial Day 2018, she reminded me about her special Yummy Baked Chicken recipe. When I tried it, I realized why my huge Bermudian extended family adores her dish so much.
8 skin-on, bone-in chicken thighs
Juice of 1 lemon
3 garlic cloves, minced
¼ cup melted unsalted butter
¼ cup A.1. Original Sauce
2 tablespoons drained capers
2 tablespoons caper juice
Freshly ground black pepper
¼ cup chopped Italian parsley
In a nonreactive dish large enough to hold the chicken, stir together the lemon juice and garlic. Turn the chicken thighs in the lemon-garlic mixture, cover, and marinate in the refrigerator for at least 4 to 6 hours or overnight.
Preheat the oven to 425°F.
Put the chicken thighs skin side up in a baking pan. Season the skin with salt and pepper. In a measuring cup, stir together the melted butter, A.1. Sauce, capers, and caper juice; pour the mixture evenly over the chicken. Bake the chicken thighs in the oven, basting frequently with the pan juices, until the internal temperature registers around 170°F on an instant-read thermometer inserted into the thickest part not touching bone, about 30 minutes.
Remove the chicken from the oven. Transfer to individual serving plates and spoon the pan juices and capers over each portion. Garnish with chopped parsley.