Lemon-Rosemary-Garlic Chicken and Potatoes

     Having all my favorite ingredients, I couldn't resist trying this recipe from Southern Living in my my dutch oven.  Scaled back to fit in my 12 inch oven, you may want to follow the original recipe if you want to make it in your larger oven.  Very simple, all you do is combine the flavorings, toss in the chicken and potatoes and bake.  You do need to roast this in a hot oven, after placing 12 coals in a ring around the base of the oven with at least 30 on the lid, I left it alone and in one hour the chicken was golden and the potatoes were tender.  Be sure to serve it with a chunk of crusty bread to mop up the tangy, garlicky and very fragrant juices.

Lemon-Rosemary-Garlic Chicken and Potatoes
1/4 cup olive oil
Freshly squeezed juice of one lemon
3 Tblsp capers, drained
1 lemon, thinly sliced
8-10 garlic cloves, smashed
2 Tblsp fresh rosemary leaves OR 1 Tblsp dried
Salt to taste
Freshly ground pepper to taste
6-8 pieces chicken legs and/or thighs
1 lb small red or creamer potatoes, unpeeled
Crusty French bread

     Lightly oil or spray 12 inch dutch oven.
     In large bowl combine first 8 ingredients.
     Add chicken and potatoes; toss well to coat.
     Spread mixture in single layer in prepared dutch oven.
     Bake at 450 degrees for 55-60 minutes or until chicken is done.
     Serve with sauce and French bread.
     Makes 4 servings.

Toss ingredients together then place in single layer in dutch oven

Roast in a hot oven for one hour

Lots of flavor in this one-pot dinner