Rosemary Lemon Chicken with Potatoes
This chicken was absolutely delicious! I used boneless, skinless chicken thighs and they were perfect. I made the dish in one pan which is nice! It’s easy enough for a weeknight, but special enough for company!
Here’s what you need:
1/4 cup olive oil
1/4 cup lemon juice
5-6 garlic cloves minced
1 3.5 oz small jar of capers, rinsed and drained
3 T fresh rosemary leaves
2 lemons sliced
salt and pepper to taste
5-6 boneless, skinless chicken thighs
small red potatoes halved or cut up
2 T olive oil
Heat oven to 450. Mix the first seven ingredients in a bowl. Set this aside. Set a roasting pan on the stove on two burners. Heat the 2 T olive oil in it. Salt and pepper the chicken thighs and place them in the hot pan to brown. Add the potatoes. Cook the chicken on both sides about 8-10 minutes or until brown, and stir the potatoes as well. Pour the lemon mixture over the chicken evenly. Bake at 450 uncovered for about 20-30 minutes or until the chicken reaches an internal temperature of 165. Serve with the lemon sauce drizzled over it.