Pan of Chicken Dinner with potatoes and green beans next to a person cutting the chicken on a plate.
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Recipe by Daniela Gerson

Founder of Waves in the Kitchen, Daniela is inspired by a passion for good clean food, surfing, and travel. She focuses on real food and loves finding colorful varieties of every vegetable and fruit.

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Sheet Pan Caper-Butter Chicken Dinner with Potatoes and Green Beans

This Mediterranean-inspired sheet pan chicken dinner requires almost no prep and is perfect for weeknight dinners. The briny capers and fresh lemon add bright and bold flavors to this quick and easy meal. Any cut of chicken can work for this recipe, just adjust cooking time as needed.

4 servings
Red Potatoes
1 lb. potatoes, halved, quartered, or cut into wedges
Red Potatoes
2 Tbsp. Organic Valley Ghee
A small bowl of salt.
Kosher salt, to taste
A small bowl of salt.
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
Red Onion
1 small red onion, cut lengthwise into 8 wedges
Red Onion
Black Olives
1 cup olives (any variety), drained and left whole or sliced
Black Olives
A lemon with a slice on the side.
1 lemon, sliced
A lemon with a slice on the side.
Black pepper, to taste
fresh parsley
Fresh herbs (such as parsley) and additional lemon for serving (optional)
fresh parsley


Preheat oven to 425 degrees F.
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.
Meanwhile, pat chicken dry with a paper towel and season generously with salt and pepper.
In a small saucepan, melt butter or ghee over low heat and stir in the capers. Simmer briefly, then keep warm.
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.
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.
Optional for serving: Top with fresh herbs and an additional squeeze of fresh lemon.
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