Monday, October 6, 2014

Lemon-Rosemary-Garlic Chicken and Potatoes

Today's tried and true recipe, Lemon-Rosemary-Garlic Chicken and Potatoes, is delightfully delicious...simply outstanding. I love this recipe so much, I plan on making it for Christmas Eve.  

This recipe is from Southern Living on It has a 5 star rating (outstanding) and wonderful reviews:
"A big hit with my entire family. Easy to get started, then let it bake while I do other chores. Simple cleanup, too. We have a new family favorite!"
"Easy to prepare and sooooo delicious!"
"Easy feel good food. My family loved it and asked for it again!"
"Delicious! Followed recipe exactly but added bone in breast as my husband likes white meat. Loved flavor. Husband is not a big chicken lover...ask me to make again!"
"Awesome. Super delicious. The whole cloves of garlic were tasty treats! I did not add the lemon slices, and removed the skins from chicken. Based on comments about the sauce, I added a cup of chicken stock when I put it in the oven. Kept it moist and juicy. Will definitely make again."

This is a perfect dish to make for guests.  It takes little time to throw together and will wow's as good as it looks.  

My husband loved the potatoes in this dish so much, he's still talking about them as I'm writing this post. He's lucky, there were leftovers and he's taking them for lunch tomorrow.

As for tips for this recipe, I followed it with zero changes - it's perfect.

NOTE:  When I share a tried & true recipe, I always credit the source and often will send you to the site for the directions. All you need to do is click on "Print Recipe" below and it will take you to the full recipe. One extra click for an awesome recipe, that's it!  It's important to me to share the love and send you to the original source.

Lemon-Rosemary-Garlic Chicken and Potatoes

  • 1/3 cup olive oil
  • 1/4 cup fresh lemon juice
  • 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 (approx 1 1/2 lbs)
  • 4 skin-on, bone-in chicken thighs (approx 2 1/2 lbs)
For the directions to this wonderful recipe, please head to my  

Thanks for stopping by!


Maureen Wyatt said...

I'll give this one a try for sure. Thanks for sharing!

Danni@SiloHillFarm said...

Mary I love your chicken recipes and I surely do love lemon and rosemary, so this one is a keeper I'm sure! Oh, and I love those salty little capers too! Thank you for another great recipe!

Mary N said...

You're so sweet, Danni, thank you. YOU MUST MAKE THIS!!! Let me know what you think when you make it ;)

Mary N said...

I hope you enjoy it as much as I did, Maureen! Thanks so much for stopping by!