Crispy Chicken and Fingerling Potatoes in Brown Butter Sauce

Serves 4


  • Preheat the oven to 425°F. Toss together potatoes, 1 tablespoon oil, and ½ teaspoon each salt and pepper in a large bowl.
  • Season chicken with 1 teaspoon salt and remaining ½ teaspoon pepper. Heat remaining 1 tablespoon oil in a large, oven-safe skillet over medium. Add chicken, skin side down; cook until skin is golden brown, about 7 minutes. Flip chicken and add potatoes to the skillet. Transfer the skillet to the oven. Roast until a thermometer inserted in the thickest portion of chicken registers 170°F, about 25 minutes.
  • Meanwhile, cook 3 tablespoons butter in a saucepan over medium-low, swirling pan occasionally, until butter is golden brown and smells nutty, about 5 minutes. Remove from heat; whisk in parsley, capers, lemon juice, and remaining ¼ teaspoon salt and 1 tablespoon butter.
  • Transfer chicken to a plate; return skillet to oven. Roast potatoes until tender, about 10 minutes. Serve chicken and potatoes drizzled with brown butter sauce alongside lemon wedges.

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