Lemon-Rosemary-Garlic Chicken And Potatoes

• 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 potatoes
• Crusty French bread

1. Preheat oven to 450u0b0. Stir together first 8 ingredients in a medium bowl.
2. Place a roasting pan on stove top over 2 burners. Add 3 Tbsp. 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.
3. Bake at 450u0b0 for 45 to 50 minutes or until chicken is done. Serve chicken with sauce and French bread.

olive oil, lemon juice, capers, lemons, garlic, rosemary, kosher salt, freshly ground black pepper, olive oil, chicken, skin, red potatoes, crusty

Taken from www.myrecipes.com/recipe/rosemary-garlic-chicken-potatoes (may not work)