Chicken Piccata Thighs and Vegetables
Ingredients
3 tablespoons melted unsalted butter
1 tablespoon extra-virgin olive oil
2 teaspoons crushed garlic
1 teaspoon salt
¼ teaspoon black pepper
1 lemon
1 pound yukon gold potatoes
8 ounces green beans
2 tablespoons capers
4 bone-in, skin-on chicken thighs
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons chopped parsley
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!
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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
Roast the chicken and vegetables
Place the chicken on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast until the chicken is cooked through and browned, about 33 minutes.
June Oven
Serve the chicken and vegetables
Remove the chicken from the June Oven. Allow to rest 5 minutes, then transfer the chicken and vegetables to a platter or serving plates, discarding the lemon slices if desired. Garnish with the parsley, if using, and serve hot.
2 tablespoons chopped parsley
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