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)


  1. Pre-heat oven to 450 degrees.
  2. 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.
  3. 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.
  4. Remove chicken and veggies and set aside.
  5. 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.