Baked Chicken with Lemon, Capers, and Roasted Potatoes
Bone-in, skin-on chicken thighs get seared until golden, then roasted with capers, fresh lemon, and rosemary until the skin stays crispy and the meat stays juicy. Quartered red potatoes cook in the same skillet, picking up the garlic and lemon flavor as they roast. Fifteen minutes of prep, about 45 minutes in the oven, and only one pan to wash.
Equipment
Ingredients
- ¼ cup olive oil
- 2 lemons (about ¼ cup fresh lemon juice)
- 2 tablespoons capers
- 1 lemons (sliced thin)
- 4 cloves garlic (smashed)
- 2 tablespoons rosemary (finely chopped)
- ¼ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoons olive oil (up to 2 tbsp)
- 6 chicken thighs (bone-in with skin on)
- 1 lbs red potatoes (quartered)
Instructions
- Preheat the oven to 450º.
- In a small bowl, combine ¼ cup olive oil, lemon juice, capers, sliced lemon, garlic, rosemary and salt and pepper. Set aside.
- Salt and pepper the chicken on both sides. Place an oven proof skillet over medium-high heat and add 1-2 tablespoons of olive oil. Once the oil is hot, add the chicken, skin side down. Cook without moving for 2-3 minutes, turn and cook the other side for 2-3 minutes. Remove to a plate. Add cut up potatoes to the pan, season with ½ teaspoon of salt and cook for about 10 minutes until browned, stirring occasionally.
- Add chicken back to the pan, skin side up and pour thelemon mixture over the top. Bake for 20-30 minutes or until chicken is a meat thermometer reads 175º and the potatoes are brown.
Barbara's Notes + Tips
- No oven-safe skillet? Sear the chicken and potatoes in a regular skillet, then move everything to a baking dish before it goes in the oven.
- Chicken is done at 175°F measured near the bone, not touching it.
- Refrigerate leftovers up to 3 days and reheat in the oven, not the microwave, to keep the skin crispy.
- This freezes well for up to 2 months. Thaw in the fridge overnight before reheating.
Nutrition
Serving: 1serving | Calories: 417kcal | Carbohydrates: 17g | Protein: 20g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 233mg | Potassium: 642mg | Fiber: 3g | Sugar: 2g | Vitamin A: 129IU | Vitamin C: 27mg | Calcium: 40mg | Iron: 2mg
