Lemon Chicken with Potatoes and Escarole

Name: Lemon Chicken with Potatoes and Escarole
Prep time: 25 min
Total time: 75 min
Ingredients: 1 pound small Dutch or baby Yukon Gold potatoes, halved; Kosher salt and freshly ground pepper; 1 lemon, scrubbed; 3 tablespoons extra-virgin olive oil; 2 tablespoons capers, rinsed and drained; 2 pounds bone-in, skin-on chicken thighs (6 to 8); 1 small or medium red onion, cut into 1-inch wedges; 6 ounces escarole, torn into bite-size pieces (5 to 6 cups); Dijon mustard, for serving

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By

Lauryn Tyrell

Updated on October 18, 2021

lemon chicken with potatoes and escarole — Photo: Nico Schinco

Prep Time:

25 mins

Total Time:

1 hrs 15 mins

Servings:

4

Here's an easy sheet-pan diner just right for a busy weeknight. Juicy roasted chicken thighs, crispy potatoes, and wilted escarole make a cozy, delicious meal.

Ingredients

1 pound small Dutch or baby Yukon Gold potatoes, halved
Kosher salt and freshly ground pepper
1 lemon, scrubbed
3 tablespoons extra-virgin olive oil
2 tablespoons capers, rinsed and drained
2 pounds bone-in, skin-on chicken thighs (6 to 8)
1 small or medium red onion, cut into 1-inch wedges
6 ounces escarole, torn into bite-size pieces (5 to 6 cups)
Dijon mustard, for serving

Directions

Preheat oven to 450°F, with a rack in upper third. Place potatoes in a pot; cover with 2 inches generously salted water. Bring to a boil and cook until almost tender, 3 to 5 minutes; drain. Remove zest from lemon in long strips with a peeler, then use a sharp knife to slice strips into a fine julienne. Squeeze 3 tablespoons lemon juice into a bowl, whisk in oil and capers, and season with salt and pepper.
Season both sides of chicken with salt and pepper; arrange in an even layer on a rimmed baking sheet with onion and potatoes. Pour caper mixture over everything; toss to coat. Roast until chicken is golden brown and cooked through, 45 to 50 minutes; transfer to a plate.
Switch oven to broil and cook vegetables, stirring once, until juices have reduced slightly and vegetables are charred in places, about 5 minutes. Stir in julienned lemon zest and escarole; broil another 30 seconds. Serve with chicken and mustard.