Lemon-Rosemary-Garlic Chicken and Potatoes

4.5
(2)

Nicknamed "Anytime Chicken" by Test Kitchen Specialist Vanessa McNeil Rocchio, this winner of a chicken dinner is our new favorite roasting-pan supper for weeknights or easy entertaining with friends.

Lemon-Rosemary-Garlic Chicken and Potatoes
Photo: Becky Luigart Stayner
Hands On Time:
20 mins
Total Time:
1 hrs 5 mins
Yield:
6 servings

Ingredients

  • 1/3 cup olive oil

  • 1/4 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 1/2 lb.)

  • 4 skin-on, bone-in chicken thighs (about 2 1/2 lb.)

  • 2 pounds small red potatoes

  • Crusty French bread

Directions

  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.

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