Chicken Piccata
Your taste buds are going to thank you. Chicken thighs, sun-dried tomatoes, olives, lemon, capers, and green beans are just made for each other. Oh, I forgot smoked paprika, onions, and garlic.
Kitchen Essentials
Here’s a list of some of the essential items you are going to need for this recipe as well as other items that I very highly recommend.
For this recipe:
- Large pot to blanch the green beans in
- Rimmed sheet pan
Other highly recommended items:
- Food thermometers:
- Cutting boards:
- Mineral oil for cutting boards:
AuthorJim BrownPrep Time15 minsCook Time40 minsTotal Time55 minsKitchen Essentials
- Large pot to blanch the green beans in
- Rimmed sheet pan
Prep
No prep needed.
Ingredients
Preheat oven to 500 degrees.
While oven is preheating slice the potatoes into 1/2" thick coins and rub them and the green beans with olive oil and lightly salt and place on a 13x18 rimmed sheet pan. When oven reaches temp put the potatoes and the green beans in the oven and set timer for 10 minutes.
Pat chicken dry with paper towels season with salt and put in a zip lock bag. Slice the onion and chop the garlic cloves and add those to the bag. Add 1/4 cup Apple Cider Vinegar and 1/4 cup extra virgin olive oil. Seal the bag and make sure to coat the chicken and onions with the oil and vinegar. Let marinate while you finish prep.
Thinly slice the lemon, slice the olives and chop the sun dried tomatoes.
Pull the pan with the potatoes out after 10 minutes and carefully add the lemons, haricot verts or green beans, sun dried tomatoes, onions, olives, and capers over the sheet and add the chicken as the top layer. Top with salt, pepper and paprika.
Put in oven on middle rack and leave for 25 minutes. Pull after 25 minutes and check internal temp on chicken- looking for 160-165 degrees.
Enjoy!
Ingredients
Directions
Preheat oven to 500 degrees.
While oven is preheating slice the potatoes into 1/2" thick coins and rub them and the green beans with olive oil and lightly salt and place on a 13x18 rimmed sheet pan. When oven reaches temp put the potatoes and the green beans in the oven and set timer for 10 minutes.
Pat chicken dry with paper towels season with salt and put in a zip lock bag. Slice the onion and chop the garlic cloves and add those to the bag. Add 1/4 cup Apple Cider Vinegar and 1/4 cup extra virgin olive oil. Seal the bag and make sure to coat the chicken and onions with the oil and vinegar. Let marinate while you finish prep.
Thinly slice the lemon, slice the olives and chop the sun dried tomatoes.
Pull the pan with the potatoes out after 10 minutes and carefully add the lemons, haricot verts or green beans, sun dried tomatoes, onions, olives, and capers over the sheet and add the chicken as the top layer. Top with salt, pepper and paprika.
Put in oven on middle rack and leave for 25 minutes. Pull after 25 minutes and check internal temp on chicken- looking for 160-165 degrees.
Enjoy!
