Recipe of the Month
Feb 11, 2014
Lemon-Rosemary-Garlic Chicken and Potatoes
Ingredients
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1/3 cup olive oil
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1/4 cup fresh lemon juice
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1 (3.5-oz.) jar capers, drained
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2 lemons, sliced
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10 garlic cloves, smashed
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3 tablespoons fresh rosemary leaves
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2 teaspoons kosher salt
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1 teaspoon freshly ground black pepper
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3 tablespoons olive oil
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6 chicken legs (about 1 1/2 lb.)
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4 skin-on, bone-in chicken thighs (about 2 1/2 lb.)
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2 pounds small red potatoes
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Crusty French bread
Preparation
- 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.
Southern Living-January 2014
