“A big hit with my entire family. Easy to get started, then let it bake while I do other chores. Simple cleanup, too. We have a new family favorite!”
“Easy to prepare and sooooo delicious!”
“Easy feel good food. My family loved it and asked for it again!”
“Delicious! Followed recipe exactly but added bone in breast as my husband likes white meat. Loved flavor. Husband is not a big chicken lover…ask me to make again!”
“Awesome. Super delicious. The whole cloves of garlic were tasty treats! I did not add the lemon slices, and removed the skins from chicken. Based on comments about the sauce, I added a cup of chicken stock when I put it in the oven. Kept it moist and juicy. Will definitely make again.”
My husband loved the potatoes in this dish so much, he’s still talking about them as I’m writing this post. He’s lucky, there were leftovers and he’s taking them for lunch tomorrow.
As for tips for this recipe, I followed it with zero changes – it’s perfect.
NOTE: When I share a tried & true recipe, I always credit the source and often will send you to the site for the directions. All you need to do is click on “Print Recipe” below and it will take you to the full recipe. One extra step for an awesome recipe, that’s it! It’s important to me to share the love and send you to the original source.
Lemon-Rosemary-Garlic Chicken and Potatoes
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice
- 3.5 oz jar capers, drained
- 2 lemons, sliced
- 10 garlic cloves, smashed
- 3 tablespoons fresh rosemary leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 6 chicken legs (approx 1 1/2 lbs)
- 4 skin-on, bone-in chicken thighs (approx 2 1/2 lbs)
For the directions to this wonderful recipe, please head to my recipes.com.