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Lemon-Rosemary-Garlic Chicken and Potatoes

Photo: Becky Luigart-Stayner; Styling: Heather Chadduck Hillegas
Hands-on time 20 mins
Total time 1 hr, 5 mins
Yield Makes 6 servings
Nicknamed "Anytime Chicken" by Test Kitchen Specialist Vanessa McNeil Rocchio, this winner of a chicken dinner is our new favorite roasting-pan supper for weeknights or easy entertaining with friends.

Ingredients

  • 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

How to Make It

  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.