Description

This Lemon-Rosemary-Garlic Chicken and Potatoes recipe features juicy chicken legs and thighs seared to perfection with a fragrant blend of lemon, rosemary, garlic, and capers, then oven-roasted with tender red potatoes. The combination creates a zesty, savory dish with crispy skin and a deliciously tangy sauce, perfect for a satisfying family meal served with crusty French bread.

Ingredients

Scale

Marinade & Sauce

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 Tbsp. fresh rosemary leaves
2 tsp. kosher salt
1 tsp. freshly ground black pepper

For Searing

3 Tbsp. olive oil

Chicken & Vegetables

6 chicken legs (about 1 1/2 lb.)
4 skin-on, bone-in chicken thighs (about 2 1/2 lb.)
2 lbs. small red potatoes
Crusty French bread (for serving)

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Instructions

Make lemon mixture: Preheat the oven to 450°F. In a medium bowl, thoroughly stir together the olive oil, fresh lemon juice, drained capers, lemon slices, smashed garlic cloves, fresh rosemary leaves, kosher salt, and freshly ground black pepper to create a fragrant lemon-rosemary-garlic sauce.
Sear chicken and potatoes: Place a roasting pan on the stovetop over two burners and heat 3 tablespoons of olive oil over medium-high heat. Sprinkle the chicken legs and thighs evenly with your desired amount of salt and pepper. Arrange the chicken skin-side down in the hot pan along with the small red potatoes. Cook for about 9 to 10 minutes until the chicken skin is nicely browned and crispy. Then, turn the chicken pieces over, and pour the prepared lemon mixture evenly over the chicken and potatoes to infuse flavor.
Roast chicken: Transfer the roasting pan with chicken, potatoes, and sauce into the preheated oven. Bake at 450°F for 45 to 50 minutes or until the chicken is fully cooked through, the skin is golden brown, and the potatoes are tender. Serve the chicken and potatoes hot, spooning the flavorful pan sauce over the top. Accompany with crusty French bread to soak up the delicious juices.

Notes

Use bone-in, skin-on chicken legs and thighs for juicier and more flavorful meat.
Make sure to brown the chicken skin well in the pan for crispy texture before roasting.
You can substitute small red potatoes with baby Yukon gold potatoes if preferred.
Capers add a bright, briny flavor that balances the lemon and garlic perfectly.
Adjust salt and pepper quantities based on your taste preference and dietary needs.
The crusty French bread is ideal for dipping into the pan sauce but can be omitted or replaced with your favorite bread.

Nutrition

Serving Size: 1 serving (approximately 1 chicken leg or thigh with potatoes)
Calories: 550 kcal
Sugar: 3 g
Sodium: 700 mg
Fat: 35 g
Saturated Fat: 6 g
Unsaturated Fat: 28 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 3 g
Protein: 40 g
Cholesterol: 140 mg