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

Step 1

1Preheat oven to 425 degrees F.

Step 2

2Spread 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.

Step 3

3Meanwhile, pat chicken dry with a paper towel and season generously with salt and pepper.

Step 4

4In a small saucepan, melt butter or ghee over low heat and stir in the capers. Simmer briefly, then keep warm.

Step 5

5When 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.

Step 6

6Roast 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.

Step 7

7Optional for serving: Top with fresh herbs and an additional squeeze of fresh lemon.