Lemon-Rosemary-Garlic Chicken and Potatoes

Lemon-Rosemary-Garlic Chicken and Potatoes Recipe
Photo: Becky Luigart-Stayner; Styling: Heather Chadduck Hillegas
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.

Yield:

Makes 6 servings

Recipe from

Southern Living

Recipe Time

Hands-on: 20 Minutes
Total: 1 Hour, 5 Minutes

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

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.

Note:

January 2014
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