Lemon-Rosemary-Garlic Chicken And Potatoes - cooking recipe

Ingredients

1/3 cup olive oil
1/4 cup fresh lemon juice (juice of 1 lemon)
1 (3 1/2 ounce) jar capers, drained
2 lemons, sliced
10 garlic cloves, smashed
3 tablespoons fresh rosemary leaves
2 teaspoons kosher salt
1 teaspoon fresh 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)
3 lbs small red potatoes
crusty French bread

Preparation

Preheat oven to 400 degrees. Stir together the first 8 ingredients in a bowl. (Olive oil to black pepper.).
Add 3 Tbs olive oil to a skillet over medium-high heat, and place chicken skin sides down in pan.
Cook 9 to 10 minutes or until chicken is browned. Turn chicken to brown other side for a few minutes more.
In a foil lined roasting pan, place small red potatoes. If medium or large, cut potatoes in half and and lay cut side down.
Lay browned chicken pieces (skin side up) over potatoes and pour lemon mixture over chicken. Evenly spread lemon slices.
Bake at 400 degrees for 45 to 50 minutes or until chicken and potatoes are done.
Serve chicken with sauce and French bread.