ROSEMARY GARLIC CHICKEN WITH POTATOES

Spring is showing her lovely blossoms over in Atlanta!
Cherry Blossoms float through the air like snow!
The Divine Miss M is sharing her delicious
cooking skills with us today!
Oh yes.....honey,,,,this is on our menu too!

ROSEMARY GARLIC CHICKEN WITH POTATOES

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

Preheat oven to 450° F. 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.