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  • Writer's pictureSusie Csorsz Brown

Sheet-Pan Chicken with Potatoes, Mushrooms and Capers

This doesn't sound nearly as amazing as it is in reality. The potatoes get all crunchy, and the chicken is juicy. And roasted mushrooms are a great addition. The potato/tomato/onion mixture cooks into a lovely flavor combination, especially as the chicken juices drop down and flavor everything nicely.

This is a great weeknight option: If you season the chicken in the morning or the night before, then it is just a matter of slicing the onions and the potatoes (easy on a mandolin; just watch your fingers!), and assembling everything on the pan. I would recommend a helper to do the salt and pepper sprinkling so you don't have to keep washing your hands when dealing with the raw chicken. Slide the pan into the oven, and then it's hands-off time that you can go and help with homework.


Sheet-Pan Chicken with Potatoes, Mushrooms and Capers

4 -6 servings


Crunchy potatoes and juicy chicken all roasted together in one pan!

4 large whole chicken breast (skinless, boneless); you can also use skinless boneless chicken thighs

1 T Cardamom, optional

1 T cumin, optional

1/2 tsp cinnamon, optional

1/4 tsp cloves, optional

1/4 tsp nutmeg, optional

7 tablespoons extra-virgin olive oil, divided

Kosher salt and black pepper

3 medium onions, halved and sliced thin

2 roma tomatoes, sliced thin

1 1/2 pounds young potatoes, sliced 1/8-inch-thick (about 6 cups)

2 cups mushrooms, cleaned and stems trimmed

4 tablespoons capers, rinsed and drained

1 tablespoon fresh lemon juice, optional


At least 4 hours or as long as overnight, season the chicken. Combine optional herbs and 1 tsp salt and 1/2 tsp freshly ground pepper in a small bowl. Add 2 T olive oil. Rub all over chicken breasts. Put in bowl, cover, and refrigerate overnight or at least 4 hours.

Heat oven to 425 degrees. Place onions in a single layer on a rimmed baking sheet, drizzle with 1 tablespoon oil and season with salt and pepper. Arrange tomato slices on top of onions; set pan aside.

In a medium bowl, season potatoes with salt and pepper and toss with 2 tablespoons oil. Add mushrooms to mixture, and toss to coat. Spread 3/4 of potatoes in a single layer over tomatoes. Arrange chicken on potatoes, and drizzle with the remaining 2 tablespoons oil. Arrange remaining potatoes around chicken, and scatter mushrooms around the pan. Roast until chicken is cooked through and potatoes are tender and golden, 45 -60 minutes.

Once chicken is cooked, remove pan from the oven and allow to rest for 5 - 10 minutes. Scatter capers on top, and sprinkle on lemon juice, if using.


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