Are you looking for an easy weeknight meal? Try this wonderful chicken dinner! It is simple to put together, and my family approved of it heartily. It would be a fine dish for company too. I adapted it from the January 2014 edition of Southern Living magazine. It is a lovely dish that brings to mind a rustic French countryside. The lemon adds a brightness to the chicken, while the rosemary and garlic mellows the flavors into something quite extraordinary. It really is delicious! Serve with a crusty French bread to round out this meal and be prepared for compliments!
I like to smash my garlic cloves with the skin on. Take your chef's knife, and give the clove a good smack. The skin should peel right off the clove.
I was never a fan of capers, until I started to rinse them. Now, I love them. If you like them as is, then no rinsing necessary!
Preparation time is 30 minutes. The cook time is 50 minutes. The total time is 1 hour and 20 minutes.
1/3 cup olive oil
1/4 cup fresh lemon juice
1 (3.5 ounces) jar of capers, drained and rinsed
2 lemons, sliced
10 cloves of garlic, smashed
3 tablespoons fresh rosemary leaves, rough chopped
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
6 chicken legs (approximately 1 1/2 pounds)
4 skin-on, bone-in chicken thighs (approximately 2 1/2 pounds)
1 1/2 to 2 pounds small red potatoes
Preheat oven to 450 degrees F. Stir together the olive oil, lemon juice, capers, lemons, garlic, rosemary, salt, and pepper in a medium bowl. Place a roasting pan on stove top over 2 burners. Add 3 tablespoons of olive oil and heat over medium/high heat. Sprinkle chicken with desired amount of salt and pepper (I don't use much); place the chicken, skin side down, in pan. Add potatoes. Cook about 9 minutes or until chicken is browned. Turn chicken and pour lemon mixture over chicken. Bake at 450 degrees F for 40 to 45 minutes or until chicken is done. Serve chicken with French bread. Six servings.
(edited by Anna Weicht)