2 lemons, sliced
¼ cup fresh lemon juice
1 (3.5-oz.) jar capers, drained
10 garlic cloves, smashed
3 tbsp fresh rosemary leaves
2 tsp kosher salt
1 tsp freshly ground black pepper
3 tbsp olive oil
6 chicken legs (about 1½ lb)
1 (3.5-oz.) jar capers, drained
10 garlic cloves, smashed
3 tbsp fresh rosemary leaves
2 tsp kosher salt
1 tsp freshly ground black pepper
3 tbsp olive oil
6 chicken legs (about 1½ lb)
4 skin-on, bone-in chicken thighs (about 2½ lb)
2 lbs small red potatoes
Crusty French bread
Preheat oven to 450°. Stir together first 8 ingredients in a medium bowl.
Crusty French bread
Preheat oven to 450°. Stir together first 8 ingredients in a medium bowl.
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 9-10 minutes or until chicken is browned. Turn chicken, and pour lemon mixture over chicken.
Bake at 450° for 45-50 minutes or until chicken is done. Serve chicken with sauce and French bread for dipping.
