Lemon-Rosemary-Garlic Chicken and Potatoes
Rate this recipe
4.5/5
(2 Votes)
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 $
- Crusty French bread
Details
Preparation
Step 1
Preheat oven to 450°. Stir together first 8 ingredients in a medium bowl.
2. Place a roasting pan on stove top over 2 burners. Add 3 Tbsp. olive oil, and heat over medium-high heat. Sprinkle chicken with desired amount of salt and pepper; place, skin sides down, in pan. Add potatoes. Cook 9 to 10 minutes or until chicken is browned. Turn chicken, and pour lemon mixture over chicken.
3. Bake at 450° for 45 to 50 minutes or until chicken is done. Serve chicken with sauce and French bread.
You'll also love
- STRAWBERRY MARGARITACUPCAKES WITH... 4/5 (3 Votes)
- Venison Bacon Cheese Burger 3.3/5 (3 Votes)
- Mom's Creamy Chicken & Broccoli... 3.8/5 (4 Votes)
- Andouille Cornbread Dressing -... 4.3/5 (4 Votes)
- Perkins Family Restaurant Potato... 4.2/5 (6 Votes)
- Eggnog Sweet Potato Pie 3.8/5 (6 Votes)
- Cooking Light Blueberry Pound Cake 3.5/5 (33 Votes)
- Jalapeno Poppers with Lime... 4.5/5 (2 Votes)
Review this recipe