Lemon-Herb Roasted Chicken & Potatoes

Lemon-Herb Roasted Chicken & Potatoes
  • 8 bone in, skin on chicken thighs
  • 2 pounds baby potatoes
  • 2 tablespoons capers
  • ¼ cup F. Oliver’s Tuscan Garden Extra Virgin Olive Oil (EVOO)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoons F. Oliver’s Lemon Peel Zest
  • 2 tablespoons F. Oliver’s Orchard Ripe Red Apple Balsamic
  • Chopped fresh parsley (optional)
  1. Preheat oven to 400 degrees.
  2. Arrange chicken (skin side up), potatoes and capers in a glass 13x9 baking dish. Drizzle with EVOO then season with salt and pepper. Sprinkle lemon peel zest on chicken.
  3. Bake uncovered for 40 minutes.
  4. Remove from oven and drizzle with balsamic. Return to oven and bake for 5-10 more minutes or until chicken reaches an internal temperature of 165 degrees and potatoes fully cooked.
  5. Garnish with chopped parsley.


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