Lemon-Rosemary-Garlic Chicken and Potatoes

By chris5863

Ingredients

• 1/3 1/3 1/3 cup olive oil
• 1/3 1/3 1/3 cup olive oil
• 1/3 1/3 1/3 cup olive oil
• 1/4 1/4 1/4 cup fresh lemon juice
• 1/4 1/4 1/4 cup fresh lemon juice
• 1/4 1/4 1/4 cup fresh lemon juice
• 3.5 3.5 jar 3.5 oz jar capers, drained
• 3.5 3.5 jar 3.5 oz jar capers, drained
• 3.5 3.5 jar 3.5 oz jar capers, drained
• 2 2 2 lemons, sliced
• 2 2 2 lemons, sliced
• 2 2 2 lemons, sliced
• 10 10 10 garlic cloves, smashed
• 10 10 10 garlic cloves, smashed
• 10 10 10 garlic cloves, smashed
• 3 3 3 tablespoons fresh rosemary leaves
• 3 3 3 tablespoons fresh rosemary leaves
• 3 3 3 tablespoons fresh rosemary leaves
• 2 2 2 teaspoons kosher salt
• 2 2 2 teaspoons kosher salt
• 2 2 2 teaspoons kosher salt
• 1 1 1 teaspoon freshly ground black pepper
• 1 1 1 teaspoon freshly ground black pepper
• 1 1 1 teaspoon freshly ground black pepper
• 3 3 3 tablespoons olive oil
• 3 3 3 tablespoons olive oil
• 3 3 3 tablespoons olive oil
• 6 6 1 1/2 legs (approx 1 1/2 lbs)
• 6 6 1 1/2 legs (approx 1 1/2 lbs)
• 6 6 1 1/2 legs (approx 1 1/2 lbs)
• 4 4 2 1/2 bone-in chicken thighs (approx 2 1/2 lbs)
• 4 4 2 1/2 bone-in chicken thighs (approx 2 1/2 lbs)
• 4 4 2 1/2 bone-in chicken thighs (approx 2 1/2 lbs)

Preparation

Step 1

Step 1
Preheat oven to 450°. Stir together first 8 ingredients in a medium bowl.

Step 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.

Step 3
Bake at 450° for 45 to 50 minutes or until chicken is done. Serve chicken with sauce and French bread.