Ingredients:
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 onions, 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
Directions:
Set oven to 375 degrees F.
Grease a large roasting pan (large enough to hold the chicken).
Rub the chopped garlic into the chicken and season with salt and pepper.
Place the chicken into the pan along with the potatoes, onions and capers.
Pour the broth over.
In a small bowl whisk together oil, lemon juice, oregano and rosemary.
Pour evenly over the chicken and potatoes.
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.
*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.
Servings: 4
Time preparation: 15 min.
Time total: 90 min.