Sheet-Pan Chicken With Potatoes, Scallions and Capers
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 12scallions, trimmed (about 1 pound)
- 5tablespoons extra-virgin olive oil
- Kosher salt and black pepper
- 1pound Yukon gold potatoes (about 3 large), sliced ⅛-inch-thick (about 4 cups)
- 8large bone-in, skin-on chicken thighs (about 3 pounds)
- 2tablespoons drained capers
- 1tablespoon fresh lemon juice, plus 4 lemon wedges for serving (optional)
Nutritional analysis per serving (4 servings)
833 calories; 57 grams fat; 13 grams saturated fat; 0 grams trans fat; 29 grams monounsaturated fat; 10 grams polyunsaturated fat; 37 grams carbohydrates; 7 grams dietary fiber; 4 grams sugars; 45 grams protein; 1470 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
Private Notes
Comments
Sheet pan cooking has become very popular in our household. The combinations are endless. I used a leek (cutting off the hard green) sliced in half instead of scallions because it was in the frig. I also had one each leftover small zucchini and yellow squash that I just cut in half. The concept is perfect. No capers. "Deglazed" the pan with a splash of Costco Chicken stock added to the lemons. Note: cooking for 2, so all portions are reduced.
I’ve cooked this twice now with modifications. First, I used shallots instead of scallions. Sliced them 1/8 - 1/4” thick and covered the entire pan. Then spread the layer of potatoes that had been tossed in a bowl with olive oil, salt, pepper and Herbes De Provence. Then I used boneless/skinless thighs that were also tossed with the herbs, oil and salt. I avoid high temperatures and cooked this at 350 for about 50 minutes and the potatoes and chicken were golden on top. Rave reviews from all.
Roasted as directed. Watch the potatoes that are placed around the chicken - they can burn easily,particularly if you slice them very thinly (1/8”). Great flavor, and I added just a bit of white wine to deglaze the pan and used the pan juices with the lemon and capers. Excellent dinner and relatively quick prep.
Very delicious with boneless, skinless chicken as well.
I only had 4 chicken thighs but kept everything else the same, and it turned out great. I think a higher veggie to meat ratio is better anyway. I did have to bake it about 30% longer than instructed, to achieve 165 degrees, but all ovens are different and this wasn’t the first time. I didn’t weigh the scallions but one pound here in Florida would surely require more than 12 - I just used 12 skinnny scallions and it was fine.
Cooked at 375 for 50 minutes then increased to 400 for the last 15 minutes, and chicken was perfectly cooked and potatoes were tender. Lovely!