Preheat the oven to 200°C with a rack placed in the center.

Pat the chicken dry and place it in a baking tray. This can be made with any kind of chicken; we only had legs and wings, so that’s what we used. Brush the butter on the tops of the chicken, then sprinkle on salt and pepper. The butter will ensure a crispy skin (alternatively, to be healthier, you can brush olive oil on top, although the taste will obviously be different). Now place the slices of lemon around the chicken pieces. Do not place any on top of the chicken; you want to keep the tops dry so that the skin crisps up nicely.

Now for the chicken broth. The best kind of chicken broth is the homemade kind. That way, you can control the flavors, and especially the salt. I find that most store-bought chicken broth is too salty. Today we used less than one chicken bouillon cube in 1 cup of water, which is supposed to equal 1 cup of chicken broth.

Because you want the chicken to be crispy, be careful not to get the liquid on top of the chicken. Carefully pour it in between the chicken. If some falls on the top, pat it dry then reapply the butter. After you’ve poured in the chicken broth, sprinkle the capers and chopped garlic over and around the chicken.

The oven should be ready by now, so put it the chicken in for about 30 minutes. At that point, if the chicken doesn’t look brown and crispy, turn on the broil and let it go for another 5 minutes, until it reaches the color that you’d like. The inside will be done, unless your chicken pieces are large. If you are using chicken quarters instead of separate pieces of legs and thighs, probably add another 10 – 15 minutes baking time.

Remove chicken from oven, let rest for at least 5 minutes, and then dive in!