adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Sheet Pan Lemon Chicken with Potatoes, Tomatoes, and Capers
Sheet Pan Lemon Chicken with Potatoes, Tomatoes, and Capers
0 Likes
Prep Time:
18 minutes
Cook Time:
40 minutes
Total Time:
58 minutes
One-pan dinner with flavorful chicken thighs, zesty capers, lemon, cherry tomatoes, and fragrant basil. Easy to make and serve directly from the sheet pan.
Ingredients:
  • 1 1/2 pounds small, waxy potatoes, such as red, fingerlings, or yellow finn
  • 1 pint (2 cups) cherry tomatoes
  • 3 tablespoons capers
  • 1 large lemon
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 2 large cloves garlic, grated on a microplane or finely chopped
  • 2 1/2 teaspoons kosher salt, divided
  • 2 1/2 pounds bone-in, skin-on chicken thighs
  • Freshly ground black pepper, to taste
  • 1/3 cup fresh basil, roughly chopped, for garnish
Instructions:
  • Preheat your oven to 425°F.
  • Prepare the potatoes: Slice them into thin rounds, approximately 1/8 to 1/4-inch thick.
  • Arrange the potatoes, cherry tomatoes, and capers on a large baking sheet in a beautiful display.
  • Prepare lemon dressing and coat vegetables: Halve the lemon and squeeze out 1 tablespoon juice into a small bowl. Cut the remaining lemon into wedges and set aside. Whisk olive oil, cumin, garlic, and 1 teaspoon salt into the bowl with the lemon juice. Drizzle the dressing over the potatoes, tomatoes, and capers, then mix gently with your hands to coat evenly. Spread the vegetables into a single layer on a tray.
  • Season both sides of the chicken thighs generously with 1 1/2 teaspoons of salt and freshly ground black pepper to taste.
  • Place chicken thighs on baking sheet, distributing them evenly among the potatoes, tomatoes, and capers without worrying if some potatoes end up under the chicken.
  • Roast the chicken and vegetables in the oven for 40 minutes. Baste the chicken with the pan juices and flip the potatoes halfway through. The meal is ready when the potatoes are tender and golden, the chicken is moist with crispy skin, and reaches 165°F internal temperature.
  • Resting the chicken for 10 minutes will allow the flavors to meld: Add the lemon wedges back to the baking sheet and sprinkle everything with fresh basil. Allow the chicken to rest for 10 minutes before serving.

Similar Recipes