Recipe: Lemon, Rosemary and Garlic Chicken with Potatoes
1/3 cup olive oil
1/4 cup fresh meyers lemon juice
1 (3.5-oz.) jar capers, drained
2 meyers lemons, sliced
10 garlic cloves, smashed
3 tablespoons fresh, homegrown rosemary
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
6 chicken legs (about 1 1/2 lbs.)
4 skin-on, bone-in chicken thighs (about 2 1/2 lbs.)
2 pounds small red potatoes
Crusty french bread
Preheat the oven to 350 degrees.
Stir together the first 8 ingredients in a medium mixing bowl. Place a roasting pan on the stove top over 2 burners.
Add the 3 tablspoons of olive oil and heat over medium-high heat. Season the chicken with your desired amount of salt and
pepper and place, skin side down, in roasting pan. Add potatoes to the pan.
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 (internal temperature of 15 degrees).
Serve chicken with sauce and your favorite crusty french bread.