Lemon-Rosemary-Garlic Chicken and Potatoes
Poultry
Ingredients
1/3 cup olive oil
1/4 cup fresh lemon juice
1 (3.5-oz.) jar capers, drained
2 lemons, sliced
10 garlic cloves, smashed
3 tablespoons fresh rosemary leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
6 chicken legs (about 1 1/2 lb.)
4 skin-on, bone-in chicken thighs (about 2 1/2 lb.)
2 pounds small red potatoes
To Serve:
Crusty bread
Directions
Preheat the oven to 400°.
In a bowl, stir together the olive oil, lemon juice, capers, lemons, garlic cloves, rosemary, salt & pepper.
Place a roasting pan on stove top over 2 burners. Add 3 Tbsp. olive oil, and heat over medium-high heat.
Sprinkle the chicken with the desired amount of salt and pepper; place in the pan, skin side down.
Add the potatoes.
Cook 9 to 10 minutes, or until the chicken is browned.
Turn the chicken, and pour the lemon mixture over it.
Bake for 45 to 50 minutes, or until the chicken is done.
Serve with sauce and crusty bread.