Sheet Pan Chicken Piccata

4.74 from 26 votes

Course: Main Course

Servings:

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

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!