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Sheet-Pan Chicken Thighs with Potatoes and Scallions

Sheet-Pan Chicken Thighs with Potatoes and Scallions

Chicken thighs roast until crispy-skinned, bathing a bed of gold potatoes and scallions in rich drippings. Fresh lemon juice and capers add the perfect finishing touch.

Adapted from New York Times

Course dinner
Keyword date night, gluten free
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 2 servings
Author Shannon Zerzan


  • 6 scallions, trimmed
  • 3 tablespoons extra-virgin olive oil
  • 1/2 pound Yukon gold potatoes (about 2 large), sliced 1/8-inch thick (about 2 cups) (I break out my mandoline slicer for quick even slices here)
  • 4 large bone-in, skin-on chicken thighs, trimmed (see notes)
  • 1 tablespoon drained capers
  • 1 1/2 teaspoons fresh lemon juice plus a few sliced lemon rounds
  • fresh chopped parsley and lemon wedges for serving (optional)
  • kosher salt and pepper


  1. Preheat oven to 450º. Place scallions in a single layer on a quarter sheet pan. Drizzle with 1/2 tablespoon oil and season with salt and pepper. In a medium bowl, toss the sliced potatoes with salt and pepper and 1 tablespoon oil. Spread half of the potatoes in a single layer on top of the scallions. Place chicken thighs on top of potatoes, drizzle with the remaining 1 1/2 tablespoons oil and season generously with salt and pepper. Arrange the remaining potatoes and lemon rounds around the thighs. Roast until the chicken is cooked through (165º F) and the potatoes are tender and golden at the edges, 30-35 minutes. (If the chicken is done and the skin is not yet crispy, place the pan a few inches under the broiler to finish. Be sure to check it every minute or so. It won't take long!) 

  2. Transfer the chicken, potatoes and scallions to a serving platter. Scrape the pan juices and drippings into a bowl, stir in lemon juice and capers and season to taste with salt and pepper. Spoon over chicken and garnish with lemon wedges and chopped parsley if using.

Recipe Notes

To prep scallions, use a sharp knife and slice just above the roots to remove. Trim a couple of inches off the tops but keep some of the dark green attached. Peel the outermost layer off if it looks wilted or is brown.


Chicken thighs often have excess fat and skin that can be trimmed. Using a sharp knife or kitchen shears (my go-to tool) trim any excess fat from the under side of the thighs. Trim the skin so that only the top of the chicken thigh is covered, removing any overhang from the sides and bottom.


A quarter sheet pan is important here. If you use a half sheet pan, the potatoes will burn rather than steam in the juices but a half sheet pan is perfect if you double this recipe. To make this a dinner for four, double everything and use a half sheet pan. The cooking time will remain the same.


***If you have a severe gluten allergy or sensitivity or otherwise are serious about eliminating gluten from your diet, always check your labels carefully and buy certified gluten free products.