Lemon-Rosemary-Garlic Chicken and Potatoes

- Photo: Becky Luigart-Stayner; Styling: Heather Chadduck Hillegas
Photo: Becky Luigart-Stayner; Styling: Heather Chadduck Hillegas

Nicknamed "Anytime Chicken" by Test Kitchen Specialist Vanessa McNeil Rocchio, this winner of a chicken dinner is our new favorite roasting-pan supper for weeknights or easy entertaining with friends.

Hands-on time: 20 minutes
Total time: 1 hour 5 minutes
Yields: Makes 6 servings


1/3 cup olive oil

1/4 cup fresh lemon juice

1 (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 (about 1 1/2 lb.)

4 skin-on, bone-in chicken thighs (about 2 1/2 lb.)

2 pounds small red potatoes

Crusty French bread

How to Make It

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 to 10 minutes or until chicken is browned. Turn chicken, and pour lemon mixture over chicken.

Bake at 450° for 45 to 50 minutes or until chicken is done. Serve chicken with sauce and French bread.


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