5-ingredient sheet pan chicken with leeks, potatoes, and caper butter

Based on 17 ratings

Difficulty

Easy 👌
10
min.
Preparation
35
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
chicken legs
leeks
250 g waxy potatoes
2 tbsp capers
3 tbsp butter
lemon
olive oil
salt
pepper
baguette (for serving)
Metric
Imperial

Utensils

  • 2 bowls
  • baking sheet
  • oven
  • cutting board
  • knife

Nutrition per serving

Cal
683
Protein
44 g
Fat
47 g
Carb
19 g
  • Step 1/2

    Preheat oven to 230°C/450°F. If desired, joint chicken legs into separate thighs and drumsticks. Thinly slice lemon and remove any seeds. Thinly slice leeks and add to a large bowl of water to remove any sand or dirt. Quarter potatoes and add to a baking sheet.
    • chicken legs
    • lemon
    • leeks
    • 250 g waxy potatoes
    • 1 tbsp caper
    • olive oil
    • salt
    • pepper
    • bowl
    • baking sheet
    • oven
    • cutting board
    • knife

    Preheat oven to 230°C/450°F. If desired, joint chicken legs into separate thighs and drumsticks. Thinly slice lemon and remove any seeds. Thinly slice leeks and add to a large bowl of water to remove any sand or dirt. Quarter potatoes and add to a baking sheet.

  • Step 2/2

    Add drained leeks, some capers, and olive oil to the baking sheet and mix to combine. Nestle the chicken pieces and lemon slices onto the baking sheet and drizzle with some more olive oil. Season with salt and pepper and roast until chicken is browned on top and cooked through and vegetables are tender, approx. 35 min. Add remaining capers to a bowl with the butter. Gently tip the sheet pan and spoon any pan juices into bowl with caper butter. Stir to combine and season with salt and pepper to taste. Serve chicken and vegetables, caper butter, and baguette. Enjoy!
    • caper
    • 3 tbsp butter
    • olive oil
    • salt
    • pepper
    • baguette (for serving)
    • bowl

    Add drained leeks, some capers, and olive oil to the baking sheet and mix to combine. Nestle the chicken pieces and lemon slices onto the baking sheet and drizzle with some more olive oil. Season with salt and pepper and roast until chicken is browned on top and cooked through and vegetables are tender, approx. 35 min. Add remaining capers to a bowl with the butter. Gently tip the sheet pan and spoon any pan juices into bowl with caper butter. Stir to combine and season with salt and pepper to taste. Serve chicken and vegetables, caper butter, and baguette. Enjoy!