Sheet-Pan Chicken with Potatoes and Scallions

This recipe is a) easy b) all-in-one c) comfort food d) all of the above? The answer is d. I made this for our Shabbat meal last Friday night and though it looked like I spent hours toiling in the kitchen, it took me all of 10 minutes to prep it and throw it in the oven. I roasted shaved brussel sprouts in the same oven with the chicken and voila, a lovely dinner done. The juices from the pan mixed with capers and lemon juice really finish it off nicely and meld well with the brussel sprouts. Don’t be afraid to add salt at every step as noted in the recipe. It wasn’t too much. The NYT Cooking App does it again!