Menu Enter a recipe name, ingredient, keyword...

Lemon Rosemary Garlic Chicken and Potatoes

By

One pot meal.

Google Ads
Rate this recipe 4.4/5 (12 Votes)

Ingredients

  • 1/3 cup 1/3 cup olive oil
  • 1/4 cup 1/4 cup fresh lemon juice
  • 1 (3.5-oz.) jar 1 (3.5-oz.) jar capers, drained
  • 2 2 lemons, sliced
  • 10 10 garlic cloves, smashed
  • 3 tablespoons 3 tablespoons fresh rosemary leaves
  • 2 teaspoons 2 teaspoons kosher salt
  • 1 teaspoon 1 teaspoon freshly ground black pepper
  • 3 tablespoons 3 tablespoons olive oil
  • 6 6 chicken legs (about 1 1/2 lb.)
  • 4 4 skin-on, bone-in chicken thighs (about 2 1/2 lb.)
  • 2 pounds 2 pounds small red potatoes
  • Crusty French bread

Details

Adapted from myrecipes.com

Preparation

Step 1

Preheat oven to 450°. Stir together first 8 ingredients in a medium bowl.

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.

Bake at 450° for 45 to 50 minutes or until chicken is done. Serve chicken with sauce and French bread.

You'll also love

Review this recipe

Berry Lemonade Sangria Lemon Parsley Bean Salad