Lemon-Rosemary-Garlic Chicken & Potatoes

Lemon-Rosemary-Garlic Chicken & Potatoes

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    cup olive oil

  • ¼

    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

Directions

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.


Nutrition

Facebook Conversations