one pan chicken with lemons, caperberries, potatoes

one pan chicken.jpg

One Pan Chicken with lemons, caperberries, potatoes

Serves a family of 4-5

Ingredients:

  • 1 chicken, cut into 8 pieces

  • Extra-virgin olive oil

  • 2 leeks, including whites and all but the very toughest green parts, chopped fine

  • ½ lemon, cut into slices then quarters

  • 1 medium tomato, chopped

  • 8-10 whole giant caperberries, drained (you can substitute green olives)

  • 4-6 medium potatoes, cut into quarters or sixths (leave skins on if organic)

  • Splash of water

  • Sea salt and freshly ground pepper

Instructions:

  1. Preheat oven to 400°. Pat chicken dry and season with salt and pepper. In a baking dish (or huge skillet) large enough to fit the chicken without crowding, spread out the leeks, sprinkle lightly with salt and pepper, then drizzle with olive oil. Next, add the lemons, potatoes, tomatoes, and caperberries. Splash a small amount of water (a few tablespoons) in the pan. Put the chicken pieces on top of everything so that none of the pieces are touching, and drizzle on some olive oil—a fairly generous amount.

  2. Bake the chicken, basting every 15 minutes or so with the cooking liquids that are generated, until the pieces are done and the top surfaces are nicely browned—about 40-50 minutes, but everyone's oven and chicken are different. (If you're not sure, cut into one of the thighs along the bone; if there's still blood the chicken could use some more time)

  3. Serve hot, with the pan juices and a little of everything else, including the lemons.