For the recipe you need slow roasted lemons. It took time to roast but was easy. I only did two lemons. But actually one would do for the recipe. You halve the lemons and put them in an ovenproof pan with a lid. Slice an onion thin and add. Add about 1/2 c water and salt. Roast at 375 for 1 hour and 30 minutes. Turn lemons every 30 minutes. Watch carefully and lower heat if needed. They can burn quickly. Cool and chop small. You can do this ahead. And the lemons can be used for other things.
Chicken with white wine, roasted lemons and capers
2 lb chicken thighs bone-in, skin-on
1 large onion, sliced
5 cloves garlic sliced
6 large spring fresh thyme or can use dried (I did)
1 cup white wine
1/4 c chopped roasted lemons
1/4 cup capers
1 teaspoon crushed red pepper flakes
Pat chicken dry and let sit at room temp for an hour or so. Salt and pepper. Brown for 10 minutes skin side down, turn and brown 5 minutes. Place on plate.
Discard all but about 2 tablespoons of oil. Add onions garlic and thyme. Cook about 3 minutes, add wine and bring to boil. Scrap up brown bits in pan. Return chicken and any juices. Cover and simmer on low for 15 minute. Turn. Simmer 15 minutes.
While chicken is cooking preheat oven to 425. Add the chopped lemon, capers and pepper flakes. Stir. Turn chicken skin side up. Cover and put into oven for about 25 minutes. Let cool for 15 minutes.