Sheet Pan Chicken Piccata

5 from 21 votes

Servings: people

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 30 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!