Rosemary Chicken Thighs with Potatoes
2 lbs boneless, skinless chicken thighs
1/2 onion, quartered
8 cloves of garlic
6 sprigs rosemary
10-12 small red potatoes
1 TBS olive oil
fresh cracked black pepper and kosher salt to taste
1/4 c. capers
Preheat oven to 375 degrees. Mince garlic, remove needles from rosemary. Season chicken with salt and pepper to taste. Toss all ingredients (except capers) in baking dish; roast for about and hour or until juices run clear. Sprinkle with capers and ENJOY! That was easy, right?
Unfortunately, I couldn't get a picture of it after it came out of the oven. I smelled so good cooking that as soon as I pulled it out of the oven, it was devoured immediately.
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