Lemon Garlic Rosemary Chicken with Vegetables

Lemon Garlic Rosemary Chicken

Update 1/8/21

We have decided that this dish is best when using lemons, chicken, and potatoes.  So just omit the apples and green tomatoes when you make it at home.  Happy Cooking!

During this time of preparation for Thanksgiving, we want to share one of our favorite dinner recipes: Lemon Garlic Rosemary Chicken with Vegetables. It’s a great dinner for the weekend before the Thanksgiving Celebration. We love the simplicity of the prep work and the amazing aromas that fill our home each time we prepare this meal. The flavors of this recipe are amazing and sometimes we have this 2 times a week. We hope you enjoy this meal as much as we do!

Lemon Garlic Rosemary Chicken with Vegetables


1/3 Cup Olive Oil

2 Lemons Juiced

1 (3.5 oz) jar capers, drained

3 Lemons, sliced

14 Garlic Cloves, Minced

4 Tablespoons Fresh Rosemary Leaves

2 teaspoons Himalayan Salt

1 Teaspoon Finely Ground Pepper

6 Chicken Legs

8 skin on, bone in Chicken Thighs

8-10 Small Red Potatoes

2 Leeks

1 Onion


Step 1: Preheat Oven to 450 degrees. Stir together first 8 ingredients in a medium bowl.

Step 2: Place a roasting pan on stove top over two burners. Add 4 Tbsp California Olive Oil and heat over medium-high heat. Sprinkle chicken with desired amount of salt and pepper. Place skin sides down in pan. Cook for 8 to 10 min until skin is crispy brown. Turn Chicken over. Add potatoes, leeks and onions. Pour Lemon Sauce mixture over all ingredients. Agitate (with spoon) all ingredients to make sure sauce is spread throughout pan.

Step 3: Bake at 450 for 50 minutes. Then turn on broiler on high and cook for 5 more minutes. Serve chicken and vegetables with sauce on top and sour dough bread for dipping.

We hope you enjoy this Lemon Garlic Rosemary Chicken Recipe and we wish you all a Happy Thanksgiving.

Rob and Aaron