Sheet-Pan Capon Dinner
I first came up with this idea on a whim. I hid some veggies under chicken I was baking — and the result was so good! The chicken gave delicious flavor to the veggies and gave them an almost steamed feel. Feel free to use broccoli instead of cauliflower.
- 3–4 small sweet potatoes, peeled and sliced
- 2 Tbsp olive oil
- 1⁄2 tsp kosher salt
- 1⁄4 tsp black pepper
- 16 oz (450 g) frozen cauliflower, defrosted and chopped into bite-size pieces
- 4 chicken capons
- 1⁄4 cup olive oil
- juice and zest of 1 lemon
- 6 cloves garlic, minced
- 1⁄2 cup packed parsley leaves, finely chopped
- 2 Tbsp maple syrup
- 1 tsp kosher salt
- 2 tsp onion powder
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Place sliced sweet potatoes on the baking sheet in a single layer. Drizzle with oil and sprinkle with salt and pepper. Bake for 30 minutes.
Meanwhile, prepare the marinade: Combine all ingredients in a small bowl. Stir to combine. Toss cauliflower with about 2 Tbsp of the marinade and set aside. Pour remaining marinade into a bowl or bag with the chicken. Once sweet potatoes have baked for 30 minutes, they should have reduced in size.
Rearrange the slices to form four large “wells.” Fill each well with cauliflower. Top each pile of cauliflower with one of the chicken capons, doing your best to cover it completely.
Bake for about 45 minutes, until the chicken is cooked through and the sweet potatoes are starting to caramelize. Plan Ahead: Chicken and cauliflower can be marinated up to a day ahead of time. This dinner should be cooked fresh.
Double the marinade for the sheet-pan capon dinner and use half of it on chicken cutlets or baby chicken. Stick them in the freezer and then grill them fresh when you need a no-fuss dinner.
(Originally featured in Family Table, Issue 714)
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