Kat Can Cook

0 Preheat Oven to 325 degrees.
1 Season the chicken thighs with salt and pepper and rub them with the oil.  Let sit while you preheat the oven.
2 In a large, ovenproof skillet over medium-high heat, brown the thighs on one side for 5-6 minutes until deeply golden and then remove to a plate, browned side up. 
3 Add the sliced garlic cloves and cook, stirring, for one minute or until golden but not burnt. 
4 Place the chicken thighs along with the juices accumulated on the plate in the pan, resting the chicken on top of the slices of garlic. This ensures the garlic doesn’t burn and instead mellows and melts underneath the chicken.
5 Scatter the capers and scallions over the chicken. Place the pan in the oven and cook for another 8-12 minutes, or until the chicken is cooked through.
6 When the chicken is cooked, take the pan out of the oven. Remove the chicken thighs and add to a plate. (Be mindful that the pan will be hot as you remove it from the oven!). 
7 Place skillet back on the stove over medium-low heat and add the white wine.  Cook, stirring, for a couple of minutes.
8 Next, add lemon zest and juice and cook for about a minute uncovered.  Add the parsley and return the chicken to the pan.  Using tongs or a spatula, flip the chicken in the sauce to coat and cook for another minute.
9 Transfer the chicken to plates and drizzle more of the sauce on top. Serve & Enjoy!