Sheet Pan Chicken with Potatoes and Lemon

2 red peppers, seeded and sliced

12 oz frozen artichoke hearts, thawed, or 1 14 oz can, drained and quartered

5 tablespoons extra-virgin olive oil


black pepper

1 pound potatoes (about 3 large), sliced 1/8-inch-thick (about 4 cups)

8 bone-in, chicken thighs (about 3 pounds)

2 tablespoons drained capers

1 tablespoon fresh lemon juice

¼ cup grated Parmesan or feta cheese

Preheat the oven to 450°

  1. Place the red pepper and artichokes in a single layer on a rimmed baking sheet, drizzle with 1 tablespoon of oil, and sprinkle with salt and pepper
  2. In a medium bowl, sprinkle the potatoes with salt and pepper and toss with 2 tablespoons of oil. Spread half of potatoes in a single layer over the pepper and artichokes.
  3. In another bowl, remove the skin from the chicken (this is optional), and sprinkle it with salt and pepper, and coat with the remaining 2 tablespoons of oil. Place on top of the potatoes in the pan
  4. Arrange the remaining potatoes around chicken. Roast until the chicken is cooked through and potatoes are tender and golden, around 30 to 35 minutes
  5. When the chicken is cooked through, transfer it and the potatoes and vegetables to a platter or dinner plates. With a wooden spoon or spatula, carefully scrape the remaining pan juices and drippings from the pan into a small bowl. Stir in the capers and lemon juice and season with salt and pepper. Spoon this over the chicken and garnish with Parmesan or feta cheese

Makes four servings

Note: Some of the potatoes will be crunchy, and others with be browned and crispy. This is intentional, and very tasty!