Best 2 Sheet Pan Chicken With Potatoes Scallions And Capers Recipes

**Sheet Pan Chicken and Vegetables: A Flavorful and Convenient One-Pan Meal**

Indulge in a delectable and hassle-free culinary experience with our sheet pan chicken and vegetables recipe. This vibrant dish combines tender chicken, roasted potatoes, crisp scallions, and tangy capers in a single pan, resulting in a harmonious blend of flavors. Effortlessly prepare a complete meal by simply tossing all the ingredients together on a sheet pan and roasting them in the oven.

**More Flavorful Recipes to Explore:**

- **Garlic Butter Salmon:** Discover a quick and easy recipe that elevates salmon fillets with a luscious garlic butter sauce, creating a moist and flavorful dish.

- **Chicken stir-fry with bell peppers:** Learn how to make a classic and versatile stir-fry using chicken, bell peppers, and a savory sauce, perfect for a speedy weeknight meal.

- **Sheet Pan Nachos:** Create a crowd-pleasing appetizer or snack with this loaded nachos recipe, featuring crispy tortilla chips topped with melted cheese, seasoned ground beef, and an array of fresh toppings.

- **One Pot Pasta with Vegetables:** Experience the convenience of a one-pot pasta dish, combining pasta, vegetables, and a creamy sauce for a satisfying and fuss-free meal.

- **Chicken Teriyaki Stir-Fry:** Embark on a culinary journey with this stir-fry recipe, combining tender chicken, colorful vegetables, and a flavorful teriyaki sauce, resulting in a vibrant and satisfying dish.

Here are our top 2 tried and tested recipes!

LEMON-THYME SHEET PAN CHICKEN AND POTATOES

Lemon-Thyme Sheet Pan Chicken and Potatoes image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/3 cup olive oil
1 tablespoon kosher salt
1 1/2 teaspoons roughly chopped fresh thyme
1 1/4 teaspoons freshly ground black pepper
4 cloves garlic, chopped
Grated zest and juice of 1 lemon, plus 1 lemon cut into wedges
6 skin-on, bone-in chicken thighs (4 to 4 1/2 pounds)
2 pounds red potatoes (6 medium), cut into 1-inch pieces
1 red onion, sliced
2 tablespoons finely chopped fresh parsley

Steps:

Preheat the oven to 425 degrees F.
Whisk the olive oil, salt, thyme, pepper, garlic, lemon zest and lemon juice together in a large bowl.
Add the chicken, potatoes, red onion and lemon wedges to a sheet pan.
Pour the olive oil mixture over the sheet pan and toss so that everything is evenly coated. Turn the chicken skin-side up and space the pieces evenly apart.
Roast on the middle oven rack, rotating the pan halfway through, until the chicken is golden brown and registers 165 degrees F on an instant-read thermometer (avoiding bone), 45 to 50 minutes.
Remove to a platter and sprinkle with the parsley. Drizzle with any juices from the sheet pan and squeeze the roasted lemon wedges over the chicken.

SEARED CHICKEN BREAST WITH POTATOES AND CAPERS

Seared Chicken Breast With Potatoes and Capers image

Pan-seared chicken is a skill with countless rewards. (If this is your first time making chicken this way, you'll understand why fast.) You'll want to start the chicken on the stovetop and finish it in the oven. Then, once it's perfectly cooked, you can pair it with almost anything, whether a simple green salad or a side of smashed potatoes loaded with butter, mustard, capers and chopped lemon, as it is here. The trick is to steam, not boil, the potatoes, which gets them soft and smashable quickly. You need very little water (an inch or so), so there's no waiting around for water to boil, and, best of all, you won't lose any of that rich potato flavor.

Provided by Sarah Copeland

Categories dinner, weekday, poultry, main course

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 boneless, skin-on chicken breasts (6 to 8 ounces each)
2 teaspoons kosher salt, plus more to taste
Black pepper
1 1/2 pound small potatoes, washed and scrubbed (skin on), about 12 potatoes
1 tablespoon canola oil
1 lemon
1 tablespoon Dijon mustard
2 tablespoons unsalted butter, melted
1 tablespoon capers, drained
1/4 cup chopped fresh parsley

Steps:

Heat oven to 450 degrees with the oven rack in the center. Pat the chicken breasts dry and season generously with 1/2 teaspoon salt and 1/2 teaspoon pepper. Set aside for the skin to air dry.
Meanwhile, steam the potatoes in a steamer set over an inch or two of boiling water, covered, until they are just tender, about 10 to 15 minutes. Remove from the heat, season well, and set aside, covered, to stay warm and moist.
Heat 1 tablespoon of oil in your largest skillet over high heat. When the oil is shimmering, lay the chicken breasts skin-side down. Cook without moving until the skin is deeply golden brown and releases easily from the pan, 5 to 6 minutes.
Carefully flip the breasts and transfer the skillet to the oven (or cook the breasts in batches, if needed, and transfer the four breasts to a baking sheet to finish in the oven). Cook until the juices run clear and an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees, about 7 to 12 minutes, depending on the thickness of each breast. Remove the chicken from the oven and transfer to a cutting board to rest.
While the chicken cooks, transfer the potatoes to a baking sheet and smash them with a baking sheet of equal size, or the back of a clean pot, to burst their skins and reveal some of the tender flesh. Very thinly slice half of the lemon and chop slices into small pieces; juice the other half and whisk together with the Dijon, 1/2 teaspoon salt and melted butter to make a smooth dressing. Drizzle over the potatoes. Scatter the capers, chopped lemon and parsley all over the top.
Serve the chicken breasts whole, or slice on the bias and serve with the potatoes.

Nutrition Facts : @context http, Calories 497, UnsaturatedFat 14 grams, Carbohydrate 32 grams, Fat 24 grams, Fiber 5 grams, Protein 37 grams, SaturatedFat 8 grams, Sodium 941 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

Use a variety of vegetables: This recipe is a great way to use up leftover vegetables. Try adding other root vegetables, such as carrots or parsnips, or cruciferous vegetables, such as broccoli or cauliflower.
Don't overcrowd the sheet pan: Make sure to spread the vegetables and chicken out in a single layer on the sheet pan. This will ensure that they cook evenly.
Roast the vegetables until they are tender: The vegetables should be tender but still have a little bit of bite to them. This will usually take about 20-30 minutes.
Add the chicken to the sheet pan halfway through cooking: This will help to ensure that the chicken is cooked through without drying out.
Season the chicken and vegetables well: Be sure to season the chicken and vegetables with salt, pepper, and other spices to taste.
Garnish with fresh herbs: Once the chicken and vegetables are cooked, garnish them with fresh herbs, such as parsley, cilantro, or thyme.

Conclusion:

This sheet pan chicken with potatoes, scallions, and capers is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The chicken is juicy and flavorful, the vegetables are roasted to perfection, and the capers add a briny, salty flavor that brings the whole dish together. This recipe is also a great way to use up leftover chicken or vegetables.