Crispy Lemon Chicken with Potatoes, Oregano, and Capers
In this trouble-free sheet pan dinner, potatoes get a head start in the oven while chicken drumsticks and thighs marinate, admist flavors of lemon , garlic, oregano, and red pepper.
Serves4
This lemony, herby dish might be my favorite way to cook chicken and potatoes in one pan. The potatoes get a head start in the oven while chicken drumsticks and thighs marinate, absorbing the flavors of lemon zest, garlic, oregano, and red pepper flakes. Then the pieces are plopped on top of the potatoes so they can render their glorious fat while everything roasts and crisps. It all emerges glistening, golden, and richly flavored. I love this served alongside a spinach salad, but any tumble of leafy greens will work.
Crispy Lemon Chicken with Potatoes, Oregano, and Capers Recipe
In this trouble-free sheet pan dinner, potatoes get a head start in the oven while chicken drumsticks and thighs marinate, admist flavors of lemon , garlic, oregano, and red pepper.
Serves 4
Nutritional Info
Ingredients
- 1
lemon
- 1 3/4 pounds
Yukon Gold potatoes, peeled and thinly sliced
- 2 1/2 teaspoons
dried oregano, divided
- 1 1/2 teaspoons
kosher salt, divided, plus more to taste
- 3/4 teaspoon
freshly ground black pepper, divided
- 3 tablespoons
extra-virgin olive oil, divided
- 2 1/4 to 2 1/2 pounds
bone-in, skin-on chicken thighs and drumsticks
- 3
fat garlic cloves, minced or finely grated
Crushed red pepper flakes
Torn parsley, basil, or mint leaves, for serving
1 tablespoon drained capers, for serving
Lemon wedges, for serving (optional)
Instructions
Heat oven to 425°F and, if you like, line a sheet pan with parchment paper or a silicone liner (not essential but helpful for cleaning up). Grate the zest from the lemon into a large bowl and cut the naked lemon in half. Set aside.
Put the potatoes, ½ teaspoon oregano, ½ teaspoon salt, and ¼ teaspoon black pepper onto the prepared sheet pan, tossing well to coat. Spread potatoes out into a single layer. Squeeze one lemon half all over potatoes and drizzle with 1 tablespoon of the oil. Roast potatoes for 15 minutes.
While the potatoes are roasting, pat the chicken dry with paper towels and season all over with the remaining 1 teaspoon salt and ½ teaspoon black pepper. To the bowl with the lemon zest, stir in the garlic, remaining 2 teaspoons oregano, and a large pinch of red pepper flakes. Add chicken and toss well, making sure it gets well coated with all the seasonings.
After the potatoes are roasted for 15 minutes, add chicken to the pan, placing the pieces skin side up on top of potatoes. Drizzle chicken and potatoes with remaining 2 tablespoons olive oil. Continue to roast until chicken and potatoes are cooked through and everything is golden and crisped, 25 to 30 minutes longer.
Transfer chicken and potatoes to a platter or serving plates and sprinkle with torn herbs. Scrape the pan juices into a bowl, squeeze in the remaining lemon half and stir in the capers. Drizzle a little of the sauce over the chicken and potatoes and serve remaining sauce on the side.
Recipe Notes
Swap It Out: If you’d rather use bone-in breasts, let the potatoes roast for 25 minutes, then add the chicken and roast for 20 to 25 minutes longer.
Reprinted from Dinner in One: Exceptional & Easy One-Pan Meals. Copyright © 2022 by Melissa Clark. Published by Clarkson Potter, an imprint of Random House.