Sheet Pan Chicken Piccata with Roasted Potatoes and Green Beans

Savor the zesty combination of chicken piccata, roasted potatoes, and crisp green beans all cooked together on a single sheet pan.

Ingredients

• 4 boneless skinless chicken breasts
• 1 pound baby potatoes, halved
• 12 ounces green beans, trimmed
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup lemon juice
• 1/4 cup capers, drained
• 2 tablespoons butter, melted
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2. Toss the halved baby potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread evenly on the sheet pan.
3. Bake the potatoes in the oven for 15 minutes.
4. While the potatoes are roasting, season the chicken breasts with the remaining salt and pepper.
5. Remove the sheet pan from the oven and push the potatoes to one side. Add the chicken breasts and green beans to the pan.
6. In a small bowl, mix lemon juice, capers, melted butter, and remaining olive oil. Drizzle this mixture over the chicken.
7. Return the pan to the oven and roast for an additional 25 minutes, or until the chicken is cooked through and the potatoes are golden brown.
8. Garnish with chopped fresh parsley before serving.

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