Greek-Style Roasted Chicken Legs, Potatoes and Capers

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.

• Ready In: 1 hr 30 mins
• Serves: 4

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 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.