INGREDIENTS
12
bone-in skin-on chicken thighs
24
sage leaves
16
garlic cloves—6 cut into 4 slices each, the rest gently smashed and peeled
4 tbsp
unsalted butter, cut into 12 slices
Strips of zest from 2 lemons
3 tbsp
extra-virgin olive oil
1 tbsp
chopped thyme
1 tbsp
chopped oregano
1 tbsp
chopped parsley
1 tsp
crushed red pepper
Kosher salt
12
fresh bay leaves (optional)
1
lemon, cut into 1/2-inch slices and seeded
1 tbsp
plus 1/2 cup extra-virgin olive oil
1/4 cup
chopped oregano
1/4 cup
chopped mint
2
garlic cloves, chopped
1
anchovy fillet
1/2 tsp
chopped drained capers
1 tsp
kosher salt