Sheet-Pan Chicken with Potatoes, Scallions and Capers


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 1/8-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)


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.


Calories: 831
Total Carbohydrates: 36 grams
Cholesterol: 233 milligrams
Total Fat: 56 grams
Dietary fiber: 6 grams
Protein: 44 grams
Saturated fat: 13 grams
Sodium: 320 milligrams
Trans Fat: 0 grams