LEMON-ROSEMARY-GARLIC CHICKEN AND POTATOES

Lemon-Rosemary-Garlic Chicken and Potatoes image

Provided by Bren in LR

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 13

1/3 cup olive oil
1/4 cup fresh lemon juice (juice of 1 lemon)
1 (3 1/2 ounce) jar capers, drained
2 lemons, sliced
10 garlic cloves, smashed
3 tablespoons fresh rosemary leaves
2 teaspoons kosher salt
1 teaspoon fresh 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)
3 lbs small red potatoes
crusty French bread

Steps:

Preheat oven to 400 degrees. Stir together the first 8 ingredients in a bowl. (Olive oil to black pepper.).
Add 3 Tbs olive oil to a skillet over medium-high heat, and place chicken skin sides down in pan.
Cook 9 to 10 minutes or until chicken is browned. Turn chicken to brown other side for a few minutes more.
In a foil lined roasting pan, place small red potatoes. If medium or large, cut potatoes in half and and lay cut side down.
Lay browned chicken pieces (skin side up) over potatoes and pour lemon mixture over chicken. Evenly spread lemon slices.
Bake at 400 degrees for 45 to 50 minutes or until chicken and potatoes are done.
Serve chicken with sauce and French bread.

Nutrition Facts : Calories 806.1, Fat 49, SaturatedFat 11.1, Cholesterol 191.2, Sodium 1464.3, Carbohydrate 45, Fiber 6.4, Sugar 2.6, Protein 46.8