Greek-style Roasted Chicken Legs, Potatoes And Capers

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 3 -4 lbs chicken legs (can use less)
• 6 large russet potatoes, peeled and cut into about 3-inch cubes
• 2 tablespoons chopped minced fresh garlic (add the whole bulb if desired the more the better!)
• 1 large onion, sliced
• 2 -4 tablespoons capers, drained
• 3/4 cup chicken broth
• 1/2 cup olive oil
• 2/3 cup lemon juice (can use bottled, i prefer freshly-squeezed)
• 1 -2 tablespoon dried oregano (or to taste)
• 1 teaspoon dried rosemary (or to taste)
• salt & freshly ground black pepper

Recipe

• 1 set oven to 375 degrees f.
• 2 grease a large roasting pan (large enough to hold the chicken).
• 3 rub the chopped garlic into the chicken and season with salt and pepper.
• 4 place the chicken into the pan along with the potatoes, onions and capers.
• 5 pour the broth over.
• 6 in a small bowl whisk together oil, lemon juice, oregano and rosemary.
• 7 pour evenly over the chicken and potatoes.
• 8 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.
• 9 *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.