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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Lemon Rosemary Garlic Chicken and Potatoes Recipe

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This recipe for Lemon Rosemary Garlic Chicken and Potatoes is from Brian's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 c olive oil
1/4 c fresh lemon juice
1 (3.5 oz) jar capers, drained
2 lemons, sliced
10 garlic cloves, smashed
3 T fresh rosemary leaves
2 tsp kosher salt
1 tsp freshly ground black pepper
3 T olive oil
6 chicken legs ( about 1 1/2 lb)
4 skin-on, bone-in chicken thighs (about 2 1/2 lb)
2 lb French bread
Directions:
Directions:
1. Preheat oven to 450º. Stir together olive oil, lemon juice, capers, and next 5 ingredients in a medium bowl.
2. Place a roasting pan on stove top over 2 burners. Add 3 T olive oil and heat over medium-high heat. Sprinkle chicken with desired amount of salt and pepper. Place skin side down in pan. Add potatoes. Cook 9 to 10 minutes or until chicken is browned. Turn chicken and pour lemon mixture over chicken.
3. Bake at 350º for 45 to 50 minutes or until chicken is done.

Serve with sauce and French bread
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour 5 minutes

 

 

 

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