Yesterday was one of those crazy days. If I was an Uber driver, I would’ve made a ton of money! I spent the afternoon running around from the orthodontist to school pick ups to practices. I finally walked in the door at 7:15 to a wonderful aroma…and dinner was ready.
I love to cook but let’s face it, most of us have crazy weekdays. I found this recipe in Southern Living and let me tell you, it lived up to the hype. I prepared the entire dish (steps 1 & 2) in about 15 minutes earlier in the day and put it in the fridge. I followed the recipe except I doubled the chicken thighs because we love them and we are big eaters. About an hour before I got home, I called my 13 year old and she popped it in the oven. So easy. So delicous. A must try. The potatoes were cooked to perfection. And do not forget the French bead. The sauce it creates is to die for! We also had leftovers which will be great for my lunch!
The original link is here and I also put it below for quick access.
Hands on Time: 20 minutes
Total Time: 1 hour, 5 minutes
Yield: 6-8 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 poatoes
- Crusty French bread
Easy 3 Steps
Step 1 Preheat the oven to 450 degrees. Stir together first 8 ingredients in a medium bowl.
Step 2 Place a roasting pan on the stove top over 2 burners. Add 3 tablespoons 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.
Step 3 Bake at 450 degrees for 45 to 50 minutes or until chicken is done. Serve with sauce and French bread.