Lemon-Rosemary-Garlic Chicken and Potatoes

Name: Lemon-Rosemary-Garlic Chicken and Potatoes
Total time: 65 min
Ingredients: .33 cup olive oil; .25 cup fresh lemon juice; 1 (3.5-oz.) jar capers, drained; 2 lemons, sliced; 10 garlic cloves, smashed; 3 tablespoons fresh rosemary leaves; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 3 tablespoons olive oil; 6 chicken legs (about 1 ½ lb.); 4 skin-on, bone-in chicken thighs (about 2 ½ lb.); 2 pounds small red potatoes; Crusty French bread

4.5

(10)

7 Reviews

This dish is a winner any way you plate it.

By Southern Living Editors

Updated on July 22, 2021

Active Time:

20 mins

Total Time:

1 hrs 5 mins

Yield:

6 serves

Is there any meal more satisfying than a rosemary chicken with potatoes? It's the perfect combination of flavorful and filling, and there are so many ways to jazz it up with your own culinary personality. For this recipe, we decided to add citrusy lemon, fragrant rosemary, and flavorful garlic—a dynamic trio in the kitchen and a knockout pairing in this dish.This lemon rosemary chicken and potatoes stunner was nicknamed "Anytime Chicken" by SL Test Kitchen Specialist Vanessa McNeil Rocchio. We couldn't agree more: It's the perfect dish to whip up anytime, and we might even go as far as saying it's the perfect dish every time. Lemon-Rosemary-Garlic Chicken and Potatoes is an easy dinner on busy weeknights, but it's fancy enough for company too. That's a dinner everyone can feel good about, and it's one many of us will find ourselves craving night after night. This dish is a winner any way you plate it.

Lemon-Rosemary-Garlic Chicken and Potatoes — Becky Luigart Stayner

Ingredients

⅓ cup olive oil
¼ cup fresh lemon juice
1 (3.5-oz.) jar capers, drained
2 lemons, sliced
10 garlic cloves, smashed
3 tablespoons fresh rosemary leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
6 chicken legs (about 1 ½ lb.)
4 skin-on, bone-in chicken thighs (about 2 ½ lb.)
2 pounds small red potatoes
Crusty French bread

Directions

Preheat oven to 450°F. 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°F for 45 to 50 minutes or until chicken is done. Serve chicken with sauce and French bread.