Jump to recipe
Citrus fruits have long been associated with human health. They are high in vitamin C and flavonoids like limonene, which has demonstrated efficacy against various cancers in preclinical models. Perhaps equally important, citrus fruits lend tangy complexity to sweet and savory dishes alike.
This week’s recipe highlights the magic worked by tangy lemon when combined with roast chicken. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody.
Cooking is an art, but all art requires knowing something about the techniques and materials
– Nathan Myhrvold
Notes
Bread pieces underneath the chicken will not toast well, so stir the pan contents once or twice.
Ingredients
- ½ pound sourdough bread, torn into bite-size pieces
- 4 large shallots, quartered lengthwise
- ¾ cup drained caperberries (capers are the tiny green buds of the caper plant which, if left unharvested, produce white and pink flowers, followed by berries. The caperberry, which is also pale green, is picked with its stem, and is about the size of a grape or olive. Both are edible and pickled in brine, vinegar, or salt. Caperberries are starchier and less piquant than capers. Use whichever you prefer)
- 2 lemons, scrubbed and quartered lengthwise (Meyer lemons work best since the rind is softer than other varieties)
- ¼ cup extra virgin olive oil, plus more for brushing
- Salt
- Freshly ground black pepper
- Four 12-ounce whole chicken legs (skin-on bone-in chicken thighs work nicely as well)
Instructions
- Preheat the oven to 400°F. On a large, rimmed baking sheet, toss the bread with the shallots, caperberries, lemons, and ¼ cup olive oil; season with salt and pepper. Brush the chicken legs with additional olive oil and season with salt and pepper. Arrange the chicken on the bread. Roast for about 50 minutes, until the bread is crisp and an instant-read thermometer inserted in the thighs registers 160°F. Transfer the chicken, bread, and vegetables to plates and serve.
© 2026 Copyright CCS Associates, Inc.