Lemon-Rosemary-Garlic Chicken and Potatoes

By BobN

Ingredients

• 1/3cup1/3 cup olive oil
• 1/4cup1/4 cup fresh lemon juice
• 1(3.5-oz.) jar1 (3.5-oz.) jar capers, drained
• 22 lemons, sliced
• 1010 garlic cloves, smashed
• 3tablespoons3 tablespoons fresh rosemary leaves
• 2teaspoons2 teaspoons kosher salt
• 1teaspoon1 teaspoon freshly ground black pepper
• 3tablespoons3 tablespoons olive oil
• 66 chicken legs (about 1 1/2 lb.)
• 44 skin-on, bone-in chicken thighs (about 2 1/2 lb.)
• 2pounds2 pounds small red potatoes
• Crusty French bread

Details

Cooking time 65mins
Adapted from myrecipes.com

Preparation

Step 1

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.