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+ servings

Sheet Pan Chicken Piccata

the best sheet pan chicken piccata
Serves: 4 people
5 from 5 votes


  • 3.5 lbs bone-in, skin-on chicken parts (I used an assortment of chicken legs, drumsticks, and chicken thighs)
  • 3 tbsp extra virgin olive oil
  • 2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp smoked paprika
  • 2 small lemons sliced into 1/4 inch rounds
  • 1/4 cup white wine vinegar
  • 1/4 cup chicken broth
  • 2 cloves garlic minced
  • 2 tbsp capers, drained
  • 2 tbsp finely chopped fresh parsley leaves


  • Preheat oven to 450 degrees.
  • On a large sheet pan, place all chicken parts and use a paper towel and pat chicken until dry. Drizzle olive oil over chicken then sprinkle with salt, pepper and smoked paprika. Toss and rub until the chicken is evenly coated.
  • Spread chicken into a single layer on pan and nestle in the sliced lemons. Pour white wine vinegar and chicken broth over and around the chicken pieces.
  • Transfer sheet pan to the oven on middle rack and roast until chicken is golden brown; about 25 minutes.
  • Remove from oven and add garlic, capers and parsley.
  • Using tongs, carefully toss all ingredients then add back into oven until the garlic is fragrant and the chicken is cooked through, 5 to 10 more minutes (being careful not to burn).
  • Remove from oven and transfer chicken onto a serving platter, pour pan juices all over the chicken. Serve and enjoy!