Wine down Wednesday – Lemon-Rosemary-Garlic Chicken and Potatoes

Quick & Easy Meals

Lemon-Rosemary-Garlic Chicken and Potatoes

Nicknamed “Anytime Chicken” by Test Kitchen Specialist Vanessa McNeil Rocchio, this winner of a chicken dinner is our new favorite roasting-pan supper for weeknights or easy entertaining with friends.

Wine Pairing:  Try this with a Bright Pinot Noir

• Yield: Makes 6 servings

Ingredients
• 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

Preparation
1. Preheat oven to 450°. 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 450° for 45 to 50 minutes or until chicken is done. Serve chicken with sauce and French bread.