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One of my absolute favorite places to get inspiration and learn about food from is NYT Cooking. (If you aren’t subscribed to NYT Cooking, you are seriously missing out.) I look forward to the daily curated email featuring delicious food recipes by so many of my favorite recipe developers, like Alison Roman’s Vinegar Chicken with Crushed Olive Dressing. It’s a straightforward yet incredibly flavorful recipe that I’m just obsessed with and it actually inspired me to make this Whole30-friendly Sheet Pan Chicken Piccata.
I love making this if I’m hosting guests because it’s easy enough to throw in the oven and enjoy your company, but impressive enough that it feels worthy of a special occasion! I like to use bone-in, skin-on chicken parts including thighs, drumsticks, and wings. That’s because the skin gets incredibly crispy in the oven while the meat stays juicy and tender. It’s a win-win! But perhaps the best part of this dish is that you’ll build a tangy, rich pan sauce all on the sheet pan. It’s incredibly hands-off and yet the flavor is just as good as you get from more traditional cooking methods.
ingredients:
- Bone-In, Skin-On Chicken Parts
- Extra Virgin Olive Oil
- Kosher Salt
- Freshly Ground Black Pepper
- Smoked Paprika
- Lemons
- White Wine Vinegar
- Low-Sodium Chicken Broth
- Garlic Cloves
- Capers
- Fresh Parsley
step-by-step:
step one: preheat the oven
Preheat the oven to 450℉.
step two: prep the chicken
Arrange the chicken on a large sheet pan and use a paper towel to pat the chicken dry. Drizzle the oil over the chicken, then sprinkle with salt, pepper, and smoked paprika. Toss and rub until the chicken is evenly coated. Spread the chicken in a single layer on pan, then nestle in the sliced lemons. Pour the vinegar and chicken broth over and around the chicken pieces.
step three: bake the chicken
Transfer the sheet pan to the oven and roast until the chicken is golden brown, about 30 minutes.
step four: add the aromatics
Remove from the oven and add the garlic, capers, and parsley. Using tongs, carefully toss to combine, then continue to cook until the garlic is fragrant and the chicken is cooked through, 5 to 10 minutes.
step five: plate and serve
Remove from oven and transfer the chicken to a serving platter. Pour the pan juices over the chicken. Serve and enjoy!
recipe faqs:
This would be delicious with a simple salad like my Little Gem Salad with Creamy Cacio e Pepe Dressing, a side of pasta, or rice.
Unfortunately, I don’t think this is the best dish for chicken breasts. Using bone-in, skin chicken really helps keep this sheet pan meal more flavorful and moist since it spends a lot of time in the oven roasting.
If you love classic Italian-American comfort food dishes, you have to make this Sheet Pan Chicken Piccata. Give the recipe a try and leave a comment below to let me know what you think!
looking for more sheet pan dinner recipes? try these!
Sheet Pan Ginger-Orange Chicken with Brussels Sprouts
Sheet Pan Spring Chicken with Artichokes and Asparagus
Sheet Pan Moroccan-Inspired Chicken
Sheet Pan Chicken Piccata
Ingredients
- 3½ pounds bone-in, skin-on chicken parts (I used an assortment of chicken legs, drumsticks, and chicken thighs)
- 3 tablespoons extra virgin olive oil
- 2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- 2 small lemons, sliced into 1/4 inch rounds
- 1/4 cup white wine vinegar
- 1/4 cup chicken broth
- 2 garlic cloves, minced
- 2 tablespoons capers, drained
- 2 tablespoons finely chopped fresh parsley leaves
Instructions
- Preheat the oven to 450℉.
- Arrange the chicken on a large sheet pan and use a paper towel to pat the chicken dry. Drizzle the oil over the chicken, then sprinkle with salt, pepper, and smoked paprika. Toss and rub until the chicken is evenly coated. Spread the chicken in a single layer on pan, then nestle in the sliced lemons. Pour the vinegar and chicken broth over and around the chicken pieces.
- Transfer the sheet pan to the oven and roast until the chicken is golden brown, about 30 minutes.
- Remove from the oven and add the garlic, capers, and parsley. Using tongs, carefully toss to combine, then continue to cook until the garlic is fragrant and the chicken is cooked through, 5 to 10 minutes.
- Remove from oven and transfer the chicken to a serving platter. Pour the pan juices over the chicken. Serve and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Holy yum! I used all chicken thighs and made this with brown rice. This is was so darn delicious. The chicken was perfect flavor and the rice combined with extra sauce was so good! New staple in our house!!
Delicious and easy!!
This was a great quick chicken dish. Very flavorful and moist!
Would removing the skin change the cooking time?
I don’t believe so– you just won’t get the crispy skin on top!
Holy yum! I used all chicken thighs and made this with brown rice. This is was so darn delicious. The chicken was perfect flavor and the rice combined with extra sauce was so good! New staple in our house!!
This has become an absolute favorite! It’s perfect for company. Not too lemony, but a real depth of flavor. Everyone we’ve made this for loves it, especially the sauce!
This was great! I’ve never made chicken picatta before but I will be again. This had so much flavor! I served it with roasted garlic and lemon broccoli.
This recipe is soo tasty and simple to make!!
Hi! Any changes if using boneless, skinless chicks breasts?
Hi Tracey- did you happen to try it with boneless/skinless? I was wondering the same. If you did, did you make any adjustments? Thanks!
Would this still work with boneless, skinless chicken breasts?
You and Alison Roman are my two favorite chefs! You remind me a lot of each other.