Lemon-Herb Roasted Chicken and Potatoes
This easy one-dish meal is hearty with piquant dashes of apple and lemon.
- 8 bone-in, skin on chicken thighs
- 2 pounds baby potatoes
- 2 tablespoons capers
- ¼ cup F. Oliver’s Tuscan Garden 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
Preheat oven to 400 degrees F.
Arrange chicken (skin side up), potatoes, and capers in a 13" x 9" glass baking dish. Drizzle with Tuscan Garden EVOO and season with salt, pepper, and Lemon Peel Zest. Bake uncovered for 40 minutes.
Remove from oven and drizzle with Orchard Ripe Red Apple Balsamic. Return to oven and bake for 5-10 more minutes or until chicken reaches an internal temperature of 165 degrees and potatoes are fully cooked.
Optionally garnish with chopped parsley.