Lemon Chicken with Potatoes and Escarole

lemon chicken with potatoes and escarole
Photo: Nico Schinco
Prep Time:
25 mins
Total Time:
1 hrs 15 mins

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.


  • 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


  1. 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.

  2. 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.

  3. 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.

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