Greek-Style Roasted Chicken Legs, Potatoes And Cape

Name: Greek-Style Roasted Chicken Legs, Potatoes And Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -4 lbs chicken legs (can use less); 6 large russet potatoes, peeled and cut into about 3-inch cubes; 2 tablespoons chopped minced fresh garlic (add the whole bulb if desired the more the better!); 1 large onion, sliced; 2 -4 tablespoons capers, drained; 3/4 cup chicken broth; 1/2 cup olive oil; 2/3 cup lemon juice (can use bottled, I prefer freshly-squeezed); 1 -2 tablespoon dried oregano (or to taste); 1 teaspoon dried rosemary (or to taste); salt & freshly ground black pepper

Servings: persons

3 -4 lbs chicken legs (can use less)
6 large russet potatoes, peeled and cut into about 3-inch cubes
2 tablespoons chopped minced fresh garlic (add the whole bulb if desired the more the better!)
1 large onion, sliced
2 -4 tablespoons capers, drained
3/4 cup chicken broth
1/2 cup olive oil
2/3 cup lemon juice (can use bottled, I prefer freshly-squeezed)
1 -2 tablespoon dried oregano (or to taste)
1 teaspoon dried rosemary (or to taste)
salt & freshly ground black pepper

1
Set oven to 375 degrees F.
2
Grease a large roasting pan (large enough to hold the chicken).
3
Rub the chopped garlic into the chicken and season with salt and pepper.
4
Place the chicken into the pan along with the potatoes, onions and capers.
5
Pour the broth over.
6
In a small bowl whisk together oil, lemon juice, oregano and rosemary.
7
Pour evenly over the chicken and potatoes.
8
Bake for about 1 hour and 15 minutes (could take more or less time depending on the size of chicken pieces) basting occasionally with juices.
9
*NOTE* if you find that either one is cooked before the other (either the chicken or potatoes) then remove to a dish and continue to cook.

679

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 -4 lbs chicken legs (can use less), 6 large russet potatoes, peeled and cut into about 3-inch cubes, 2 tablespoons chopped minced fresh garlic (add the whole bulb if desired the more the better!), 1 large onion, sliced, and more.

Yes, Greek-Style Roasted Chicken Legs, Potatoes And Capers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Greek-Style Roasted Chicken Legs, Potatoes And Capers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions