info@callcrossrealty.com

757-539-2111

Sign Up/Log In

Cross Reality Logo

Recipe of the Month

Feb 11, 2014

Lemon-Rosemary-Garlic Chicken and Potatoes
 
Ingredients

2262401_QFSJa_354

  • 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
Preparation
  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.
 
 
Southern Living-January 2014