Home Recipe Inspiration Sheet Pan Lemon Chicken with Potatoes, Tomatoes, and Capers
Sheet Pan Lemon Chicken with Potatoes, Tomatoes, and Capers

Sheet Pan Lemon Chicken with Potatoes, Tomatoes, and Capers

by Ünal Güler

I’m a sucker for a sheet pan supper. The idea that I can pile a bunch of ingredients onto a single baking sheet, pop it in the oven, and have dinner at the ready feels like a culinary magic trick. And when that dinner also happens to be both delicious and nourishing? That borders on the supernatural, too.

This sheet pan chicken checks all the boxes. This dinner is a combination of juicy chicken thighs, capers, lemon, cherry tomatoes, and a generous shower of fresh basil. Everything is done at once and can be served straight from the sheet pan (who needs to dirty a second dish) especially on a weeknight?

A Sheet Pan Supper is a Weeknight Win

The tomatoes roast alongside the chicken until the juices ooze and they begin to caramelize. This recipe takes less than 20 minutes to assemble, so you won’t be in the kitchen long. While the chicken roasts, you can hang out on your front stoop with this easy-to-make Bees Knees Cocktail until the timer dings.

Alison Bickel

What Size Sheet Pan to Use

It might seem like a simple thing, but when it comes to sheet pan suppers, pan size is important.

It’s ideal to use a sheet pan that’s roughly 11 x 17 inches. That’s a standard jelly roll pan. If your baking sheets are small, consider dividing the ingredients between two pans instead. Lastly, I find food browns better when you use aluminum rather than a non-stick surface, particularly one that has darkened from years of hard work!

Swaps and Substitutions

One of the appealing aspects of this recipe is that it doesn’t have a ton of ingredients. It’s also very adaptable depending on what you happen to have on hand. Here are a handful of ideas for substitutions that might appeal to you:

  • Swap chopped cilantro, parsley, or dill for fresh basil
  • Use chicken legs in place of thighs (a kid favorite) or a combination of legs and thighs.
  • Toss in a thinly sliced red onion or several scallions cut into one-inch pieces with the potatoes.
  • Add a teaspoon of smoked paprika or red pepper flakes to the lemony dressing.
  • Leave out the basil and instead, nestle bitter greens such as kale or chicories amongst the vegetables for the last 10 minutes of roasting.
  • Add a handful of your favorite olives to the sheet pan.

Alison Bickel

Season the Chicken Ahead

If you have a bit of time, it’s ideal to season your bird a day or two before cooking.

The dry, chilled environment will help crisp the chicken skin and the salt will infuse the chicken with much needed flavor. If you don’t have time to pre-season, don’t fret. The chicken will still be plenty tasty.

Sheet Pan Supper Sides

This sheet pan supper will suffice as a complete meal, but you can also round it out with an extra vegetable if you like. Here are a few ideas:

  • Pull out a second sheet pan and pile it with practically any vegetable under the sun—broccoli, asparagus, leeks, cauliflower, zucchini, or carrots. Drizzle them with olive oil and season with salt and pepper. Roast the veggies alongside the chicken until tender.
  • If you’re making this in the summer, steam, grill, or microwave several cobs of corn. If you have extra basil, chop it up and scatter it over the cooked buttered corn.
  • Assemble a simple salad, such as butter lettuce tossed with a tasty vinaigrette, a bright, fresh cucumber salad, or an arugula salad with a splash of balsamic and olive oil.

Alison Bickel

More Satisfying Sheet Pan Suppers

  • Sheet Pan Chicken with Roasted Broccoli and Potatoes
  • Sheet Pan Honey-Mustard Pork Chops
  • Sheet Pan Chicken with Roasted Eggplant Caponata
  • Loaded Sheet Pan Nachos
  • Sheet Pan Salmon with Broccoli and Miso Butter


  • 1 1/2 pounds small, waxy potatoes, such as red, fingerlings, or yellow finn

  • 1 pint (2 cups) cherry tomatoes

  • 3 tablespoons capers

  • 1 large lemon

  • 3 tablespoons extra-virgin olive oil

  • 1 teaspoon ground cumin

  • 2 large cloves garlic, grated on a microplane or finely chopped

  • 2 1/2 teaspoons kosher salt, divided

  • 2 1/2 pounds bone-in, skin-on chicken thighs

  • Freshly ground black pepper, to taste

  • 1/3 cup fresh basil, roughly chopped, for garnish


  1. Preheat the oven:

    Preheat oven to 425°F.

  2. Cut the potatoes:

    Slice the potatoes into 1/8 to 1/4-inch-thick rounds.

    Alison Bickel

  3. Assemble veggies on baking sheet:

    Pile the potatoes, cherry tomatoes, and capers on a large baking sheet.

    Alison Bickel

  4. Make lemon dressing and coat veggies:

    Cut the lemon in half and squeeze 1 tablespoon juice into a small bowl.

In the small bowl with the lemon, whisk in the olive oil, cumin, garlic, and 1 teaspoon salt. Pour over the potatoes, tomatoes, and capers and use your hands to coat everything.

Spread out the potatoes, tomatoes, and capers into a single layer.

Alison Bickel

Season the chicken:

Season the chicken thighs on both sides with 1 1/2 teaspoons salt and freshly ground black pepper, to taste.

Alison Bickel

Add chicken thighs to baking sheet:

Nestle the chicken thighs amongst the potatoes, tomatoes, and capers spacing them evenly across the baking sheet. It’s ok if some of the potatoes are beneath the chicken.

Alison Bickel

Roast the chicken and vegetables:

Roast for about 40 minutes, spooning or brushing the chicken with pan juices and stirring the potatoes about halfway through.

Scatter the basil over everything. Let the chicken rest for 10 minutes and serve.

Nutrition Facts (per serving) 632 Calories 34g Fat 41g Carbs 49g Protein
Show Full Nutrition Label Hide Full Nutrition Label
× Nutrition Facts Servings: 4 to 6 Amount per serving Calories 632 % Daily Value* Total Fat 34g 43% Saturated Fat 9g 44% Cholesterol 242mg 81% Sodium 972mg 42% Total Carbohydrate 41g 15% Dietary Fiber 7g 25% Total Sugars 8g Protein 49g Vitamin C 90mg 449% Calcium 89mg 7% Iron 5mg 25% Potassium 1442mg 31% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.


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