Lemon-Rosemary-Garlic Chicken and Potatoes

Name: Lemon-Rosemary-Garlic Chicken and Potatoes
Total time: 65 min
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

4.5

(2)

2 Reviews

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.

By Southern Living Editors

Published on January 12, 2018

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

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