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Howard's Weeknight chicken

Sheet Pan Chicken with Scallions and Capers

Course Main Course


  • 12 scallions, trimmed
  • 5 tbsp extra virgin olive oil
  • Kosher salt and black pepper
  • 1 lb. or less small red potatoes
  • 8 large bone-in, skin-on chicken thighs
  • 2 tbsp drained capers
  • 1 tbsp lemon juice plus four lemon wedges for serving


  1. Heat oven to 450 degrees. Place scallions in a single layer on a rimmed sheet pan and drizzle with oil and season with salt and pepper. In a medium bowl, season potatoes with salt, pepper, and oil. Spread on top of the scallions. Season chicken with oil, salt and, pepper and place on top and around potatoes.

    Roast chicken until cooked through and potatoes are trendy, 30 to 35 minutes.

  2. Transfer the 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.