Recipe by Miriam (Pascal) Cohen

Sheet-Pan Capon Dinner

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Meat Meat
Easy Easy
4 Servings

No Allergens specified

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.


Sheet-Pan Capon Dinner

  • 3–4 small sweet potatoes, peeled and sliced

  • 2 tablespoons olive oil

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon Pereg Black Pepper


  • 1/4 cup olive oil

  • juice and zest of 1 lemon

  • 6 cloves garlic, minced or 6 cubes Gefen Frozen Garlic

  • 1/2 cup packed parsley leaves, finely chopped


Prepare the Sheet-Pan Capon Dinner


Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with Gefen 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.


Combine all ingredients for the marinade in a small bowl. Stir to combine.


Toss cauliflower with about two tablespoons 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.


To plan ahead, chicken and cauliflower can be marinated up to a day ahead of time. This dinner should be cooked fresh.


Recipe, Styling and Photography by Miriam (Pascal) Cohen

Sheet-Pan Capon Dinner

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Tzippy Jakobovits
Tzippy Jakobovits
2 years ago

dark cutlets dinner recipes

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Sandy bensosa@verizon.net
2024 years ago

(moved from reviews): When did the word capon change from a rooster that, shall we say, had some surgery to a dark meat cutlet? I still see recipes that call for mutliple “capons” & I think that’s a lot of chicken!