Lemon Chicken with Potatoes and Escarole
Ingredients
- 1 pound small Dutch or baby Yukon Gold potatoes, halved
- Kosher salt and freshly ground pepper
- 1 lemon, scrubbed
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons capers, rinsed and drained
- 2 pounds bone-in, skin-on chicken thighs (6 to 8)
- 1 small or medium red onion, cut into 1-inch wedges
- 6 ounces escarole, torn into bite-size pieces (5 to 6 cups)
- Dijon mustard, for serving
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