This Sheet Pan Chicken Piccata is a fuss free spin on the classic dish. The sheet pan is loaded with chicken, asparagus, artichokes and potatoes and covered in a lemon and caper sauce before being baked in the oven. It can be prepared a few hours in advance and requires less than 10 minutes of hands on prep.
2medium finely diced shallots(approx 1/3 cup finely diced)
1canartichoke heartscut into quarters
1/2lbsbaby potatoes(or 2 cups cauliflower florets for SCD)
6boneless skin on chicken thighs
8spearsasparaguscut into 2 inch pieces
Preheat the oven to 425º Fahrenheit (220º Celsius)
In a bowl stir together the chicken stock, white wine vinegar, capers, chopped parsley, diced shallots and crushed garlic.
On a 18x13 inch sheet pan* place the baby potatoes and quartered artichoke hearts and pour the sauce over top and use your hands to toss the veggies so they are well coated. Arrange the lemon slices and chicken thighs around the tray.
Rub the top of the chicken thighs with olive oil and season each with salt and pepper. Place the tray in the oven to bake for 18 minutes.
After 18 minutes of cooking remove the tray from the oven and arrange the pieces of asparagus around the tray. Spoon any sauce from the tray overtop of the chicken and veggies and return to the oven to cook for a further 7 minutes until the potatoes and asparagus are tender and the chicken is cooked through. Garnish with a sprinkle of parsley before serving. Optional: Turn the oven to broil and cook for 1-2 minutes, this will give the chicken a nice golden crispy skin.
*Don't use a small sheet pan or baking dish as the liquid will not evaporate