Recipe Ingredients
- 8 bone-in, skin-on chicken thighs
- 1 lemon, thinly sliced into rounds, plus lemon wedges, for serving
- 2 Tablespoons olive oil
- 2 1/2 teaspoons kosher salt, plus more, to taste
- 1/2 teaspoon freshly ground black pepper, plus more, to taste
- 1/2 cup low-sodium chicken broth
- 1 (24-ounce) bag Celentano® Mini Rounds Cheese Ravioli
- 3 cloves garlic, thinly sliced
- 2 Tablespoons drained capers
- 2 Tablespoons unsalted butter, cut into 1/2-inch cubes
- 3 Tablespoons chopped fresh parsley
Recipe Directions
- Preheat oven to 450°F. Pat chicken dry with paper towels. Place lemon slices in an even layer on a rimmed baking sheet. Place chicken, skin-side-up, over lemon slices. Coat chicken with oil, and season with salt and pepper. Pour chicken broth over baking sheet. Bake until chicken skin is light golden-brown, about 20 to 25 minutes. Remove from oven.
- Arrange ravioli, garlic and capers around chicken. Season with additional salt and pepper, to taste. Sprinkle butter evenly over ravioli. Return to oven and continue to bake until ravioli is tender and chicken is golden-brown and reaches an internal temperature of 165°F, about 10 to 15 minutes.
- Garnish with parsley, and serve with lemon wedges.
