Crispy Chicken and Fingerling Potatoes in Brown Butter Sauce
- 1 ¼ Pounds fingerling potatoes
- 2 Tablespoons olive oil, divided
- 1 ¾ Teaspoons kosher salt, divided
- 1 Teaspoon freshly ground black pepper, divided
- 4 Bone-in, skin-on chicken thighs (1½ lb. total)
- ¼ Cup (½ stick) unsalted butter, divided
- ¼ Cup finely chopped fresh flat-leaf parsley
- ¼ Cup drained nonpareil capers
- 3 Tablespoons fresh lemon juice (from 2 lemons), plus wedges for serving
- Fingerling potatoes
- Skin-on chicken thighs
- Unsalted butter
- Flat-leaf parsley
- Nonpareil capers
- Olive oil
- Kosher salt
- Black pepper
- 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.