Greek-Style Roasted Chicken Legs, Potatoes and Capers

Kittencalskitchen's Note:

If you love Greek food as much as we do then you will love this dish --- you may omit the capers and use your choice of chicken pieces instead of all legs --- omit the chicken and reduce the chicken broth, and you have an outstanding roasted potato dish --- this also works very well using sweet potatoes in place of russets.

• Total Time: 1 hrs 30 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 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

Directions:

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.

Reviews

[chargord]

I tried this recipe on the recommendation from Midwestguy, and all I can say is that it's absolutely wonderful. I followed the suggestion of marinating the chicken in the olive oil, lemon juice, 1/2 cup white wine, oregano, rosemary and salt and pepper. I just used the marinade over the chicken when it was time to put it in the oven. Fantastic! After I took it out of the oven I put a generous handful of feta cheese over it. YUM! Thank you for such a great recipe!

[KLBoyle]

This was really good! I do wish the lemon flavor had been a little stronger but other than that it was great. Next time I may try marinating the chicken ahead of time as another reviewer suggested.

[Chef #456858]

This was just OK for me. I think the potatoes were just too lemony for me. My Dad makes a similar dish (without the lemon), but I can't seem to duplicate the wonderful taste of his chix and potatoes. But, what I may do, and what might help is to take some from this recipe and combine with my Dads.