Greek Lemon Rosemary Chicken & New Potatoes

Sasha Kamen

By
@roaming

We love this roasted chicken served with a Caesar salad and garlic toast. If you prefer, use 4 lbs. chicken breasts (halved) or whole chicken cut up.


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Comments:

Serves:

6

Prep:

20 Min

Cook:

45 Min

Method:

Bake

Ingredients

1/3 c
olive oil
1/4 c
fresh lemon juice
1 jar(s)
capers, drained (3.5 oz.)
2
lemons, sliced
10
cloves garlic, smashed
3 Tbsp
fresh rosemary leaves
2 tsp
kosher salt
1 tsp
coarsely ground black pepper
3 Tbsp
olive oil
6
chicken legs, about 1-1/2 lbs.
4
skin on, bone in chicken thighs, about 2-1/2 lbs.
1 to 1-1/2 lb
new potatoes

Directions Step-By-Step

1
Preheat oven to 450°. Stir together first 8 ingredients in a medium bowl.
2
Place a large metal 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 to 10 minutes or until chicken is browned. Turn chicken, and pour lemon mixture over chicken.
3
Bake at 450° for 45 to 50 minutes or until chicken is done.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Greek
Other Tag: Quick & Easy