Sheet-Pan Chicken With Potatoes, Scallions and Capers
Published September 10, 2019
Con Poulos for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
12 scallions, trimmed (about 1 pound)
5 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 pound Yukon gold potatoes (about 3 large), sliced ⅛-inch-thick (about 4 cups)
8 large bone-in, skin-on chicken thighs (about 3 pounds)
2 tablespoons drained capers
1 tablespoon fresh lemon juice, plus 4 lemon wedges for serving (optional)
Nutritional analysis per serving (4 servings)
37 grams carbs; 333 milligrams cholesterol; 1060 calories; 36 grams monosaturated fat; 14 grams polyunsaturated fat; 18 grams saturated fat; 74 grams fat; 7 grams fiber; 1553 milligrams sodium; 62 grams protein; 4 grams sugar
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
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.
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.
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.
Really easy, fast and delicious. The scallions, lemon and capers really make it. We threw in some asparagus to round out the meal at the last 10 minutes. I didn’t have more than a bunch of scallions—next time I’ll use two. They are amazing!
The trifecta: delicious, easy, cheap. I’ve made it 3x and strongly recommend leeks over scallions ( discard most of the green, quarter the white part so that it separates into shards that spread across the platter). Boneless skinless chicken thighs can work if you remove them after 20 minutes and continue roasting the platter for another 10-15.
This was a tasty and an easy meal to prepare. Followed recipe as stated. Could have added a few more scallions I think. But really liked the capers and lemon juice mixed with pan juices to pour over the top. Made the flavors pop. Another favorite sheet pan recipe in the rotation.