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.
Yes - you can certainly use breasts. They will be done when the thermometer reaches 165* in the thickest part of the meat. I would start checking at 45" and guestimate they'll probably be done in about an hour - depending entirely on the size of your breasts.
I did this exactly the same way! Cut in half for two of us...this is an almost elegant meal, very light tasting capers, lemon, chicken fat, rosemary. ten minutes to prep then toss in the oven. Got rave reviews from my bride. Maybe a splash of wine next time...a shallot. A++.
This one really is worthy of 5 stars. I used all thighs and no legs and followed the recipe exactly with the exception of using a large cast iron skillet for mine and it worked perfectly. I also sliced the potatoes because it allows them to get a crispy side to them in the iron skillet. This not only tastes amazing but will also make your kitchen smell amazing. A side of the leftover sauce in a small dish is also amazing for dipping bread. Definitely give it a try!
I double the recipe for the sauce to use as a marinade for the chicken, and I add white wine, parsley, and red pepper flakes.
Soooo good! Even picky eaters will devour this dish. It is fool proof too. Searing the chicken before going into the oven is really the trick in getting the flavor sealed in and having nice, crisp skin.
I browned the chicken in batches in my frying pan then snugged it all in and put the frying pan right in the oven. Worked well. I will make more sauce next time using chicken stock so as not to add any extra oil.
This was AMAZING. We followed the recipe almost exactly, tripled it for a dinner party of 17 people and everyone LOVED it. I skipped the browning on the stove top - put all of it in a big roasting past, chicken down first, then potatoes, added some sliced zuchhini for a roasted veg and then poured all the lemon/garlic/rosemary mixture over it. It baked longer because we had such a huge amount in there. I was getting texts the next day saying they were still thinking about how delicious the chicken was - this recipe is a keeper!
This was a huge hit - even for the picky eaters in my family. I sliced the potatoes as others suggested, added onion wedges and didn't bother browning it. I think next time I would brown it since I used chicken breasts. I also doubled the sauce and added two cups of chicken stock (since I did about 10 large chicken breasts in 2 large pans). I loved the potatoes in there - they were lemony. It was delicious and my husband is requesting it again.
This is a great recipe for company. It looks great out of the oven and big hit with both kids and adults. Easy to make and all it needs is a salad and bread to complete the meal. I brought six whole chicken legs and had the butcher cut up the legs and thighs (cheaper) and double the recipe making two pans. I added 1/2 cup of white wine to the lemon mixture. Great flavor with little effort.
A+. Fantastic, fresh tasting and flavorful. I boned some thighs and used a cast iron skillet (nice savory bits). but otherwise, no change. My wife enjoyed very much, the whole house smelled like lemon, rosemary and garlic. This can go into the regular weekly rotation....ten minutes to prepare, then into the oven for 45mins. possible changes would be a little wine and a shallot...next time...next week!
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