Sort ingredients
katie
QR Code
Listen
Pdf
Preheat oven to 425 degrees F.
Spread potatoes onto a large rimmed baking sheet. Drizzle with olive oil and toss until evenly coated; season with salt and pepper. Roast in the oven for 10 minutes.
Meanwhile, pat chicken dry with a paper towel and season generously with salt and pepper.
In a small saucepan, melt butter or ghee over low heat and stir in the capers. Simmer briefly, then keep warm.
When the potatoes have been roasting for 10 minutes, add the green beans, red onion and olives to the pan with the potatoes. Spread everything out in a single layer. Place chicken thighs skin side up on top of veggies and place lemon slices on the thighs. Drizzle 3 tablespoons of the caper-butter over everything.
Roast for 35 to 45 minutes, basting the chicken every 15 minutes with the remaining caper butter and pan juices, until chicken is 165 degrees F and the skin is nicely browned.
Optional for serving: Top with fresh herbs and an additional squeeze of fresh lemon.