Lemon-Rosemary-Garlic Chicken & Potatoes
By á-1145
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Ingredients
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 1 (3.5 oz) jar capers, drained
- 2 lemons, sliced
- 10 garlic cloves, smashed
- 3 tbsp. fresh rosemary leaves
- 2 tsp salt
- 1 tsp black pepper
- 3 tbsp olive oil
- 6 chickn legs (about 1.5 lbs)
- 4 skin-on-bone-in chicken thighs (about 2.5 lbs)
- 2 lb small red potatoes
- Can serve with french bread
Details
Preparation
Step 1
1. Preheat oven to 450. Stir together first 8 ingredients in medium bowl.
2. Place roasting pan on stove top, add 3 tbsp olive oil, heat over medium heat, sprinkle chicken with sale/pepper, place skin side down. Add potatoes. Cook 9-10 minutes until chicken is browned. Turn chicken and pour lemon mixture over.
3. Bake for 45-50 minutes or until chicken is done.
4. Serve with sauce and french bread.
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