Roasted Chicken with Lemon, Caper & Parsley Sauce
Recipe type: Dinner, Entree, Poultry
Cuisine: Fall, Winter, French
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
This 1-pan chicken dinner is amazingly simple and the perfect comfort food for a cool evening.
  • 4 Chicken Thighs (about 1½#)
  • Olive Oil
  • 6 Red Potatoes, thinly sliced
  • 1 Shallot, thinly sliced
  • 2 Tbsp. Capers
  • juice of 1 Lemon (3-4 Tbsp)
  • 2 Tbsp. Butter, cut into a few pieces
  • handful of chopped Parsley
  1. Preheat oven to 400°.
  2. Pat the chicken dry with paper towels and season with salt and pepper. Heat a thin layer of olive oil in a large, oven-proof sauté pan. Place the chickenin the pan, skin side down, and sear until the skin is golden, about 6 minutes. Flip the chicken and drain off most fat. Add the sliced potatoes around the chicken and season. Transfer the pan to the oven and roast until the chicken is cooked through and the potatoes are tender, about 30 minutes. Toss the potatoes once or twice to prevent them from sticking.
  3. Transfer the chicken and potatoes to a warm platter and loosely tent with foil. Place the pan back on the stove, over medium-high heat, and add the sliced shallot. Saute, scraping up any little bits that might be stuck to the pan, until the shallot is translucent, 1-2 minutes. Add the capers, lemon juice, and about 3 Tbsp. water and simmer for a minute, allowing the liquid to reduce and the flavors to blend. Remove from the heat and stir in the butter. Finally, stir in the parsley and season as needed with salt and freshly ground black pepper. Pour the sauce over the chicken and potatoes and serve.
Recipe by strawberryplum at