Lemon-Rosemary-Garlic Chicken And Potatoes Recipe

Name: Lemon-Rosemary-Garlic Chicken And Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup olive oil; 1/4 cup fresh lemon juice (juice of 1 lemon); 1 (3 1/2 ounce) jar capers, drained; 2 lemons, sliced; 10 garlic cloves, smashed; 3 tablespoons fresh rosemary leaves; 2 teaspoons kosher salt; 1 teaspoon fresh 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); 3 lbs small red potatoes; crusty French bread

Servings: persons

1/3 cup olive oil
1/4 cup fresh lemon juice (juice of 1 lemon)
1 (3 1/2 ounce) jar capers, drained
2 lemons, sliced
10 garlic cloves, smashed
3 tablespoons fresh rosemary leaves
2 teaspoons kosher salt
1 teaspoon fresh 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)
3 lbs small red potatoes
crusty French bread

1
Preheat oven to 400 degrees. Stir together the first 8 ingredients in a bowl. (Olive oil to black pepper.).
2
Add 3 Tbs olive oil to a skillet over medium-high heat, and place chicken skin sides down in pan.
3
Cook 9 to 10 minutes or until chicken is browned. Turn chicken to brown other side for a few minutes more.
4
In a foil lined roasting pan, place small red potatoes. If medium or large, cut potatoes in half and and lay cut side down.
5
Lay browned chicken pieces (skin side up) over potatoes and pour lemon mixture over chicken. Evenly spread lemon slices.
6
Bake at 400 degrees for 45 to 50 minutes or until chicken and potatoes are done.
7
Serve chicken with sauce and French bread.

1369

kcal

Calories

Fat

149

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 13 ingredients. The key ingredients include: 1/3 cup olive oil, 1/4 cup fresh lemon juice (juice of 1 lemon), 1 (3 1/2 ounce) jar capers, drained, 2 lemons, sliced, and more.

Yes, Lemon-Rosemary-Garlic Chicken And Potatoes 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!

Lemon-Rosemary-Garlic Chicken And Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions