Sheet-Pan Chicken With Potatoes, Scallions and Capers Recipe (2024)

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.

This tasted pretty good, but it never browned and after 40 minutes the chicken skin was pale and the meat looked pink under the skin, though it was cooked. A disappointment.

I sliced up a red onion and a couple of yams, and followed others suggestions of lowering the heat (375) and cooking longer. The sweetness of the yams and onions really contrasted well with the extra spices I put on the chicken. This is a keeper.

Another fantastic Kay Chun recipe! Used sliced red onion in place of scallions and halved baby potatoes. Delicious!

Taste was great. Definitely didn’t need the last two tablespoons of olive oil drizzled over the thighs as the skin rendered additional fat. Would have added more potatoes as they were delicious. Had to cook longer due to size of thighs.

Delicious! I added herbs de Provence to potatoes and chicken, and tossed in a chopped shallot with the potatoes before roasting. I laid things out as directed in the sheet pan and roasted at 400 degrees for about 45 minutes and everything came out perfectly.

I seasoned the potatoes and chicken thighs with salt and a French seasoning mix that I adore (garlic, tarragon, honey powder, mustard, oregano, and parsley). After 50 minutes in the oven at 350 degrees (instead of 450), I broiled the pan on low for about 6 minutes. Perfection!

So easy and satisfying!

I also used boneless thighs and they were very good. Potatoes not under the chicken were crispy and yummy, others were a bit mushy and undercooked. One thing I will absolutely do differently if I make this again: cut the amount of oil. It popped all over my oven interior when cooking, and then started smoking, and my whole kitchen filled with smoke. A fan and open windows helped!

Added sliced red peppers- for color and taste. Great flavors.

This was such a subpar recipe. It just didn't have a lot of flavor besides salt.

The onions get mushy being under the potatoes which is my only complaint. Maybe put them around the potatoes but not covered by them. Good, easy recipe!

Great weeknight fridge leftover recipe. Sub in other onions and root veg if you’re in a pinch…. The high heat ensures soft fluffy interior with crispy edges

Made it last night.Used lower oven temp of 400 but followed all other directions. Took about 45 to 50 min to bake. Scallions slimy and tasteless, potatoes very soft but not crunchy. Thighs not browned but tasted good. Sauce with capers and lemon was quite good. Perhaps should try higher oven temp but probably not a repeat although spouse and guest liked the dish.

This is in the regular rotation in my kitchen. I am cooking for two so I scale the recipe, 3-4 chicken thighs, one bunch of scallions and all the potatoes we will eat. I still use my regular sheet pan and make sure every slice of potato which is not resting on the scallions has plenty of room on the sheet pan. I scrub potatoes and salt the thighs early in the day. The potatoes become crisp and the thighs are brown and juicy. I just drizzle the lemon over the entire sheet pan and announce dinner.

I made this exactly as written. Fantastic!! Don’t be shy with the salt…