Sheet-Pan Chicken With Potatoes, Scallions and Capers

By Kay Chun

Sheet-Pan Chicken With Potatoes, Scallions and Capers
Con Poulos for The New York Times. Food Stylist: Simon Andrews.
Total Time
40 minutes
Rating
4(4,836)
Comments
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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.

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Ingredients

Yield:4 servings
  • 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)
Ingredient Substitution Guide
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

  1. 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.

  2. 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.

Ratings

4 out of 5
4,836 user ratings
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Comments

jalevine

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.

Steve P

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.

HeidiK

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.

Ou Tis

Made it as described. Second time made it with thinly sliced onions instead of scallions. Prefer the onions. Made it twice with air-chilled chicken and once with regular. The air-chilled stood out as far better.

Miss the Redbird

So sue me, I used a roasting pan, instead of a sheet pan. This was so utterly delicious. To 4 thighs and ~1 lb mini potatoes, added four good-sized carrots. Used onion b/c no scallions in the house. Added thinly sliced lemon rind, thanks people. Roasted the veg on their own for 15 min @ 350, added the chicken to the pan and raised heat to 400, for I think another 50 min. Skin was crispy, and the chicken was cooked through, important in this household. Capers/lemon juice made it chef's kiss.

Grace

My son asked if I could make something with potatoes. This is insanely delicious. Wonderful and satisfying and everyone tucking in and mmming and going for seconds and slipping bits of chicken to the pup under the table and thinking about how often you can make it good. I sliced a fat leek lengthwise and mixed it in with the scallions, and added herbs de Provence to the seasonings.

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