Sheet Pan Chicken With Potatoes Scallions And Capers Recipes
SHEET-PAN CHICKEN WITH POTATOES, SCALLIONS AND CAPERS
This one-pan chicken dinner requires only five ingredients, making it perfect for busy weeknights. Meaty chicken thighs roast on top of scallions and potatoes until the chicken is golden and juicy and the scallions are tender and sweet. Despite the short ingredient list, this dish delivers deep flavor and varying textures: The potatoes on the bottom soak up the tasty pan juices while the ones on top turn crispy. Any extra pan drippings get mixed with capers and lemon juice for a quick, tangy sauce. You could also use some of the sauce to dress a simple side salad.
Provided by Kay Chun
Categories dinner, easy, quick, weeknight, poultry, roasts, vegetables, main course
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees. Place scallions in a single layer on a rimmed baking sheet, drizzle with 1 tablespoon oil and season with salt and pepper. In a medium bowl, season potatoes with salt and pepper and toss with 2 tablespoons oil. Spread half of potatoes in a single layer over scallions. Season chicken with salt and pepper, drizzle with the remaining 2 tablespoons oil and place on top of the potatoes. Arrange remaining potatoes around chicken. Roast until chicken is cooked through and potatoes are tender and golden, 30 to 35 minutes.
- Transfer chicken, potatoes and scallions to serving plates. Scrape remaining pan juices and drippings into a small bowl, stir in capers and lemon juice and season with salt and pepper. Spoon over chicken and serve with lemon wedges, if using.
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- Preheat oven to 450º. Place scallions in a single layer on a quarter sheet pan. Drizzle with 1/2 tablespoon oil and season with salt and pepper. In a medium bowl, toss the sliced potatoes with salt and pepper and 1 tablespoon oil. Spread half of the potatoes in a single layer on top of the scallions. Place chicken thighs on top of potatoes, drizzle with the remaining 1 1/2 tablespoons oil and season generously with salt and pepper. Arrange the remaining potatoes and lemon rounds around the thighs. Roast until the chicken is cooked through (165º F) and the potatoes are tender and golden at the edges, 30-35 minutes. (If the chicken is done and the skin is not yet crispy, place the pan a few inches under the broiler to finish. Be sure to check it every minute or so. It won't take long!)
- Transfer the chicken, potatoes and scallions to a serving platter. Scrape the pan juices and drippings into a bowl, stir in lemon juice and capers and season to taste with salt and pepper. Spoon over chicken and garnish with lemon wedges and chopped parsley if using.
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