Ingredients
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3 -4 lbs chicken legs (can use less)
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6 large russet potatoes, peeled and cut into about 3-inch cubes
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2 tablespoons chopped minced fresh garlic (add the whole bulb if desired the more the better!)
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1 large onion, sliced
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2 -4 tablespoons capers, drained
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3/4 cup chicken broth
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1/2 cup olive oil
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2/3 cup lemon juice (can use bottled, I prefer freshly-squeezed)
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1 -2 tablespoon dried oregano (or to taste)
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1 teaspoon dried rosemary (or to taste)
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salt & freshly ground black pepper
Instructions
- Set oven to 375 degrees F.
- Grease a large roasting pan (large enough to hold the chicken).
- Rub the chopped garlic into the chicken and season with salt and pepper.
- Place the chicken into the pan along with the potatoes, onions and capers.
- Pour the broth over.
- In a small bowl whisk together oil, lemon juice, oregano and rosemary.
- Pour evenly over the chicken and potatoes.
- Bake for about 1 hour and 15 minutes (could take more or less time depending on the size of chicken pieces) basting occasionally with juices.
- *NOTE* if you find that either one is cooked before the other (either the chicken or potatoes) then remove to a dish and continue to cook.