Rosemary Garlic Chicken and Potatoes
You can double or even triple this rosemary garlic and potatoes recipe. It’s easy to prepare and filled with tasty fresh flavor.
Ingredients
- 1/4 cup plus 3 Tbsp. olive oil, divided
- 1/4 cup white wine
- 1/4 cup lemon juice, freshly squeezed
- 2 lemons, sliced
- 1 (3.5 oz.) jar capers, drained
- 10 cloves garlic, minced
- 3 Tbsp. fresh rosemary leaves
- 2 tsp. salt
- 1 tsp. freshly ground black pepper
- 1 1/2 lbs. chicken legs
- 2 1/2 lbs. skin-on, bone-in chicken thighs
- 2 lbs. red potatoes
Instructions
- Preheat oven to 450°.
- In a medium bowl stir together 1/4 cup olive oil, white wine, lemon juice, lemons, capers, garlic, rosemary, salt and pepper.
- In a roasting pan, add remaining 3 tablespoons olive oil and heat over medium-high heat. Season chicken with salt and pepper; place skin sides down in pan. Add potatoes. Cook for 9 to 10 minutes or until chicken is browned, turn chicken and pour lemon mixture overtop. Bake for 45 to 50 minutes or until chicken is cooked through.
