Winter Winter Chicken Dinner

We have not had much of a winter this year

See Before, supra

Anyway, in past years when nights have been colder, I have made this one dish “Lemon-Rosemary-Garlic Chicken and Potatoes” adapted from Southern Living

My family loves it

I’ve served it to guests, just by doubling and using a really big roasting pan

Trust me, you cannot mess this one up

Simply

Can

Not

One of the Southern Living editors calls it “Anytime Chicken”

I disagree

I think it’s best in the winter

It’s super easy

Combined with French bread, is a complete meal

For all the rest of you, here’s my version

If you don’t like any of the ingredients, don’t use them

I love capers, and I don’t drain the jar

Which reminds me………

Years and years ago a lady from Atlanta moved to Beaufort, South Carolina

She was in the Piggly Wiggly on Ribaut Road and was looking for capers. She could not find them anywhere in the store.  She went up to the manager and asked where she could find the capers.

He replied, “Which ones? I know all the Capers that stay out on the Seaside Road.”

The Atlanta lady stared in wonder, “Oh, no, not those Capers; the ones that come in a jar.”

“Oh, them? They stay on Aisle 3”

That lady told that story for years

 

Lemon Grapefruit Garlic Chicken and Potatoes

 

1/4 c. lemon juice -fresh or bottled – it matters not

1 3.5 oz jar capers

2 lemons  (if you use fresh lemon juice, you’ll need 4 lemons total)

1 small red grapefruit, sliced into pieces 

10 cloves garlic, smashed roughly

3 tbsp. fresh rosemary leaves

2 tsp. kosher salt

1 tsp. freshly ground black pepper

3 tbs. olive oil

6 chicken legs

4 chicken thighs – skin on – bone in

2 lbs. small red potatoes

Aforementioned French bread

Mix the  first 8 ingredients in a medium bowl.

Heat oven to 425 degrees

Place a roasting pan over two burners on the stove.  Add the oil to the pan and heat over medium high heat. Sprinkle chicken with desired amount of salt and pepper.  Place skin sides down in pan. Add potatoes . Cook 9 to 10 minutes or until chicken is browned. Don’t turn it until the end of this cooking time.  After, turn chicken, and pour lemon mixture over chicken and potatoes

Place in oven for 45 for 50 minutes or until chicken is brown.  Remove chicken and potatoes and pour over pan drippings as sauce, which we never do…this is one best served straight from the pan