Sheet-Pan Chicken Piccata and Ravioli
This classic Italian dish, combines the zesty flavors of chicken piccata with the ease of oven-roasted preparation. A must-try meal.
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Cooking tools:
- Instant-read thermometer
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Paper towel
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1 lemon, thinly sliced into rounds, plus lemon wedges, for serving
- 2 Tablespoons olive oil
- 2 1/2 teaspoons kosher salt, plus more, to taste
- 1/2 teaspoon freshly ground black pepper, plus more, to taste
- 1/2 cup low-sodium chicken broth
- 1 (24-ounce) bag Celentano® Mini Rounds Cheese Ravioli
- 3 cloves garlic, thinly sliced
- 2 Tablespoons drained capers
- 2 Tablespoons unsalted butter, cut into 1/2-inch cubes
- 3 Tablespoons chopped fresh parsley
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