Sheet-Pan Lemon-Caper Chicken
Recipe - Price Rite of Cheektowaga
Sheet-Pan Lemon-Caper Chicken
Prep Time10 Minutes
Servings6
Cook Time37 Minutes
Calories319
Ingredients
1 1/2 pounds baby Yukon potatoes, halved
2 large carrots, peeled and cut crosswise into 1-inch pieces
2 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided
6 thin-sliced boneless, skinless chicken breasts (about 2 1/4 pounds)
1 red bell pepper, halved and chopped
1/4 cup fresh lemon juice
2 tablespoons drained capers
1 tablespoon lemon zest plus lemon wedges for garnish (optional)
1 teaspoon chopped fresh oregano plus additional for garnish (optional)
1/2 teaspoon smoked paprika
Directions
- Preheat oven to 425°; line rimmed baking pan with foil. In large bowl, toss potatoes, carrots, 1 tablespoon oil and 1/2 teaspoon salt; spread on prepared pan and roast 20 minutes or until just tender.
- In same large bowl, toss chicken breasts, pepper, lemon juice, capers, lemon zest, oregano, paprika, and remaining 1 tablespoon oil and 1/4 teaspoon salt. Push potato mixture to 1 side of pan; spread chicken mixture on opposite side of pan and roast 15 minutes; turn broiler to high. Broil chicken mixture and vegetables 2 minutes or until lightly charred and internal temperature of chicken reaches 165°. Makes about 6 cups vegetables.
- Serve chicken mixture and vegetables garnished with oregano and/or lemon wedges, if desired.
10 minutes
Prep Time
37 minutes
Cook Time
6
Servings
319
Calories
Shop Ingredients
Makes 6 servings
Not Available
Wholesome Pantry Organic Whole Carrots, 16 oz
$1.49$0.09/oz
Bowl & Basket Extra Virgin Olive Oil, 17 fl oz
$8.99$0.53/fl oz
Not Available
Not Available
Not Available
Not Available
Bowl & Basket Specialty Capote Capers, 3.5 oz
$1.29$0.37/oz
Not Available
Not Available
Bowl & Basket Smoked Paprika, 2.05 oz
$1.49$0.73/oz
Directions
- Preheat oven to 425°; line rimmed baking pan with foil. In large bowl, toss potatoes, carrots, 1 tablespoon oil and 1/2 teaspoon salt; spread on prepared pan and roast 20 minutes or until just tender.
- In same large bowl, toss chicken breasts, pepper, lemon juice, capers, lemon zest, oregano, paprika, and remaining 1 tablespoon oil and 1/4 teaspoon salt. Push potato mixture to 1 side of pan; spread chicken mixture on opposite side of pan and roast 15 minutes; turn broiler to high. Broil chicken mixture and vegetables 2 minutes or until lightly charred and internal temperature of chicken reaches 165°. Makes about 6 cups vegetables.
- Serve chicken mixture and vegetables garnished with oregano and/or lemon wedges, if desired.