GREEK LEMON ROSEMARY CHICKEN & NEW POTATOES

Greek Lemon Rosemary Chicken & New Potatoes image

Provided by Sasha Kamen

Categories Chicken

Time 1h5m

Number Of Ingredients 12

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1/3 c olive oil
1/4 c fresh lemon juice
1 jar(s) capers, drained (3.5 oz.)
2 lemons, sliced
10 cloves garlic, smashed
3 Tbsp fresh rosemary leaves
2 tsp kosher salt
1 tsp coarsely ground black pepper
3 Tbsp olive oil
6 chicken legs, about 1-1/2 lbs.
4 skin on, bone in chicken thighs, about 2-1/2 lbs.
1 to 1-1/2 lb new potatoes

Steps:

1. Preheat oven to 450°. Stir together first 8 ingredients in a medium bowl.
2. Place a large metal 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.