Chicken Piccata Thighs and Vegetables Recipe • June Oven

Start the lemon-butter mixture

In a small bowl, mix the melted butter, olive oil, garlic, salt and pepper until combined.

3 tablespoons melted unsalted butter

1 tablespoon extra-virgin olive oil

2 teaspoons crushed garlic

1 teaspoon salt

¼ teaspoon black pepper

small bowl

measuring spoons

spatula

Zest and juice one lemon half

Zest one lemon half directly into the bowl. Juice the zested lemon half into a separate small bowl and measure out 1 tablespoon of juice. Add the juice to the butter-oil mixture and stir to combine (reserve the remaining juice for another purpose).

1 lemon

chopping board

zester

small bowl

citrus juicer

knife

Slice the other lemon half

Cut the other lemon half into thin pieces and set aside.

Season the vegetables

In a large bowl, toss the potatoes, green beans, capers and 3 tablespoons lemon-butter mixture to combine. Spread the vegetables in an even layer on the June Pan. Tuck any green bean ends that poke out into the mixture if you would like to avoid browning them.

1 pound yukon gold potatoes

8 ounces green beans

large bowl

2 tablespoons capers

June Pan

Make room for the chicken

Make 4 wells in the vegetables and place a lemon slice in each well.

Season the chicken

Add the chicken thighs and remaining butter mixture to the large bowl and toss to combine. Place the chicken skin-side up on the lemon slices. Brush any crushed garlic off the chicken skin to avoid burning and season the chicken skin with the salt and pepper.

½ teaspoon salt

½ teaspoon black pepper

4 bone-in, skin-on chicken thighs

tongs

Insert the June Food Thermometer

Insert the June Food Thermometer horizontally in the middle of the thickest part of the largest chicken thigh, avoiding the bone.

June Food Thermometer