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Gallery Lemon Chicken with Potatoes and Escarole Credit: Nico Schinco Recipe Summary prep: 25 mins total: 1 hr 15 mins Servings: 4
Ingredients Ingredient Checklist 1 pound small Dutch or baby Yukon Gold potatoes, halved Kosher salt and freshly ground pepper 1 lemon, scrubbed 3 tablespoons extra-virgin olive oil 2 tablespoons capers, rinsed and drained 2 pounds bone-in, skin-on chicken thighs (6 to 8) 1 small or medium red onion, cut into 1-inch wedges 6 ounces escarole, torn into bite-size pieces (5 to 6 cups) Dijon mustard, for serving
Gallery Lemon Chicken with Potatoes and Escarole Credit: Nico Schinco
Recipe Summary prep: 25 mins total: 1 hr 15 mins Servings: 4
Gallery
Lemon Chicken with Potatoes and Escarole Credit: Nico Schinco
Lemon Chicken with Potatoes and Escarole
Credit: Nico Schinco
Lemon Chicken with Potatoes and Escarole
Recipe Summary prep: 25 mins total: 1 hr 15 mins Servings: 4
Recipe Summary
prep: 25 mins total: 1 hr 15 mins
Servings: 4
prep: 25 mins
total: 1 hr 15 mins
prep:
25 mins
total:
1 hr 15 mins
Servings: 4
4
Ingredients
Ingredients
- 1 pound small Dutch or baby Yukon Gold potatoes, halved Kosher salt and freshly ground pepper 1 lemon, scrubbed 3 tablespoons extra-virgin olive oil 2 tablespoons capers, rinsed and drained 2 pounds bone-in, skin-on chicken thighs (6 to 8) 1 small or medium red onion, cut into 1-inch wedges 6 ounces escarole, torn into bite-size pieces (5 to 6 cups) Dijon mustard, for serving
Directions
Preheat oven to 450°F, with a rack in upper third. Place potatoes in a pot; cover with 2 inches generously salted water. Bring to a boil and cook until almost tender, 3 to 5 minutes; drain. Remove zest from lemon in long strips with a peeler, then use a sharp knife to slice strips into a fine julienne. Squeeze 3 tablespoons lemon juice into a bowl, whisk in oil and capers, and season with salt and pepper.
Season both sides of chicken with salt and pepper; arrange in an even layer on a rimmed baking sheet with onion and potatoes. Pour caper mixture over everything; toss to coat. Roast until chicken is golden brown and cooked through, 45 to 50 minutes; transfer to a plate.
Switch oven to broil and cook vegetables, stirring once, until juices have reduced slightly and vegetables are charred in places, about 5 minutes. Stir in julienned lemon zest and escarole; broil another 30 seconds. Serve with chicken and mustard.
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All Reviews for Lemon Chicken with Potatoes and Escarole
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Lemon Chicken with Potatoes and Escarole
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
