Chicken With Potatoes, Scallions and Capers
Still working without a grill for the first time in several decades (my hibachi rusted out!), I thought I would try this pan roasted chicken. It was tasty and pretty much no muss no fuss.
12-18 scallions, trimmed (about 1 pound)
6 Tbs extra-virgin olive oil
1 Tbs ground coriander
Kosher salt and black pepper, to taste
3 lbs Yukon gold potatoes (about 3 large), sliced 1/8-inch-thick (about 4 cups)
8 large bone-in, skin-on chicken thighs (about 3 pounds)
2 tablespoons drained capers
1 Tbs Key Lime Juice
1/2 tsp sugar or sugar substitute
1 fresh lemon juice and zest, plus 8 lemon wedges for serving (optional)
- Pre-heat oven to 450 degrees.
- Assemble pan. Place scallions in a single layer on a rimmed baking sheet, drizzle with 1 tablespoon oil and season with salt and pepper.
In a medium bowl, season potatoes with salt and pepper and toss with 2 tablespoons oil. Spread half of potatoes in a single layer over scallions.
- Season chicken with coriander, salt and pepper, drizzle with the remaining 3 tablespoons oil and place on top of the potatoes. Arrange remaining potatoes around chicken. Roast until chicken is cooked through and potatoes are tender and golden, 30 to 35 minutes.
- Remove chicken and veggies and set aside.
- In a separate bowl, scrape pan and juices. Add capers, Key Lime, Lemon juice/zest, sugar and capers. Mix well and spoon it over servings of chicken, potatoes and scallions.