Sheet-Pan Chicken With Potatoes, Scallions and Capers

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.

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.

This was wonderful. My chicken thighs were large, only 6 to make up 3 pounds. I sliced the potatoes a bit thicker so that they wouldn't burn before the chicken was cooked through. Next time I'll add some lemon zest to the sauce.

I wonder if cauliflower could be used in place of the potatoes to reduce the carbs. Sounds like a wonderful recipe otherwise.

Would boneless or bone in chicken breast work with this recipe?

Lined sheet pan with parchment- easier cleanup. Used sliced sweet onions instead of scallions. Added sliced portobello mushrooms. Deglazed the pan with some white wine. Added lemon zest to the “sauce” as an earlier commenter suggested. Yum!

I am eating this right now. It's delicious! Threw a handful of sliced garlic cloves in too.

Boneless worked fine for me. Good recipe!

absolutely perfect for a no muss meal....I seasoned each component separately. I am salt shy...so chicken needed extra salt!!! I used baby leeks, and as they were very thick they softened gently...the potatoes were a combination of crisp and brown and chicken mushy/soapy but tasty!!! 5 stars to it with awesome easy clean up!!!!!!!!!

Instead of potatoes I used sweet potatoes, and shallots instead of scallions. Everyone loved it.

Fabulous and easy doesn’t give enough credit to this recipe. I didn’t follow it exactly, because I never follow recipes exactly, but GREAT dish! Rave reviews from our dinner guests. (It is the first time I made it, but it sounded really good, so I decided to be brave and serve it to guests.) can’t say enough good about it. Thank you Kay Chun!

Another good sheet pan recipe. Half the amount of chicken since we are only two. Could have cooked it a little longer - large legs. Also slice the potatoes thinly otherwise the ones under the chicken can be a little hard.

I'm often puzzled by the extremely high temperatures indicated in recipes for chicken. My normal method for optimal results would be to bake at 350 - or even 325 - till done. The time would be about 50 minutes.

I followed every instruction. Didn't make any substitutions. The chicken thighs were delicious. The pan juices, lemon juice and capers made to pour over them at the time of serving was bright and sharp--a perfect compliment to the chicken. My problems with the dish were with the potatoes and scallions. The potatoes not sitting under the chicken were great, but the ones under the chicken were almost slimy, not crisp at all. All the scallions were slimy too as they sat under the potatoes.