Description
This Lemon-Rosemary-Garlic Chicken and Potatoes recipe offers a vibrant and aromatic roast chicken dish infused with fresh lemon juice, rosemary, garlic, and capers. The chicken is first seared to develop a crispy, golden skin before being finished in the oven alongside small red potatoes, making for a flavorful, hearty meal perfect for any occasion.
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
Chicken and Potatoes
- 3 Tbsp. olive oil
- 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)
Instructions
- Make lemon mixture: Preheat the oven to 450°F (232°C). In a medium bowl, stir together the olive oil, fresh lemon juice, drained capers, sliced lemons, smashed garlic cloves, fresh rosemary leaves, kosher salt, and freshly ground black pepper until well combined to create a zesty marinade and sauce.
- Sear chicken and potatoes: Place a large roasting pan on the stovetop over two burners over medium-high heat. Add 3 tablespoons of olive oil and let it heat up. Sprinkle the chicken pieces with additional salt and pepper to taste. Arrange the chicken skin-side down in the pan and add the small red potatoes around the chicken. Cook for 9 to 10 minutes or until the chicken skin is nicely browned and crisp. Flip the chicken pieces, then pour the prepared lemon mixture over the chicken and potatoes.
- Roast chicken: Transfer the roasting pan to the preheated oven and bake at 450°F for 45 to 50 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F) and the potatoes are tender. The sauce will infuse the chicken and potatoes with bright, aromatic flavors. Serve hot with the sauce spooned over the top alongside crusty French bread for dipping.
Notes
- Use a roasting pan that is safe for both stovetop and oven to facilitate searing and roasting in the same dish.
- Ensure chicken thighs and legs are skin-on for better browning and flavor.
- Poking holes in the potatoes before roasting can help them cook faster and absorb more flavor.
- Adjust salt and pepper seasonings based on personal taste preferences.
- Leftover chicken and potatoes can be stored in the refrigerator for up to 3 days and reheated.
Nutrition
- Serving Size: 1 serving (chicken and potatoes)
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 7 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 130 mg
