Sheet Pan Caper-Butter Chicken
Enjoy seasonal flavors with this Mediterranean-inspired sheet pan chicken dinner. With just 15 minutes of prep, it makes for a simple weeknight dinner. Head to organicvalley.coop to get the full recipe for a dinner for four. #dinner #healthydinnerideas #mealprep #sheetpanchicken #organicvalley
4
Daniela Gerson
Entrée
https://d2zupx01utsj9r.cloudfront.net/media/filer_public/00/20/002030ab-e2f9-462f-9e0f-8f5bf06fba5c/organicvalley_sheetpanchicken_pinterest.png
1 lb. potatoes, halved, quartered, or cut into wedges
2 Tbsp. Organic Valley Ghee
Kosher salt, to taste
1 ½ to 2 lb. bone-in, skin-on chicken thighs
5 Tbsp. Organic Valley Unsalted Butter or Ghee
¼ cup nonpareil capers, drained
1 lb. green beans, trimmed
1 small red onion, cut lengthwise into 8 wedges
1 cup olives (any variety), drained and left whole or sliced
1 lemon, sliced
Black pepper, to taste
Fresh herbs (such as parsley) and additional lemon for serving (optional)
1
Preheat oven to 425 degrees F.
2
Spread potatoes onto a large rimmed baking sheet. Drizzle with olive oil and toss until evenly coated; season with salt and pepper. Roast in the oven for 10 minutes.
3
Meanwhile, pat chicken dry with a paper towel and season generously with salt and pepper.
4
In a small saucepan, melt butter or ghee over low heat and stir in the capers. Simmer briefly, then keep warm.
5
When the potatoes have been roasting for 10 minutes, add the green beans, red onion and olives to the pan with the potatoes. Spread everything out in a single layer. Place chicken thighs skin side up on top of veggies and place lemon slices on the thighs. Drizzle 3 tablespoons of the caper-butter over everything.
6
Roast for 35 to 45 minutes, basting the chicken every 15 minutes with the remaining caper butter and pan juices, until chicken is 165 degrees F and the skin is nicely browned.
7
Optional for serving: Top with fresh herbs and an additional squeeze of fresh lemon.
