Greek-Style Roasted Chicken Legs, Potatoes And Capers

1. Set oven to 375 degrees F.

2. Grease a large roasting pan (large enough to hold the chicken).

3. Rub the chopped garlic into the chicken and season with salt and pepper.

4. Place the chicken into the pan along with the potatoes, onions and capers.

5. Pour the broth over.

6. In a small bowl whisk together oil, lemon juice, oregano and rosemary.

7. Pour evenly over the chicken and potatoes.

8. Bake for about 1 hour and 15 minutes (could take more or less time depending on the size of chicken pieces) basting occasionally with juices.

9. *NOTE* if you find that either one is cooked before the other (either the chicken or potatoes) then remove to a dish and continue to cook.

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Nutrient	Quantity
Total fats	110.632 g
Protein	11.6775 g
Carbohydrates	32.4166 g
Energy	1135.3437 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8677 g
Water	468.06 g
Aspartic acid	0.2223 g
Calcium, Ca	89.669 mg
Lutein + zeaxanthin	33.12 g
Fiber, total dietary	3.4937 g
Fatty acids, total saturated 22:0	0.1393 g
Carotene, beta	3.9767 g
Niacin	4.6621 mg
Vitamin A, RAE	1.022 g
Arginine	0.2649 g
Riboflavin	0.1716 mg
Tocopherol, beta	0.1188 mg
Fatty acids, total polyunsaturated 15:0	0.0016 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0146 g
Fatty acids, total saturated 20:1	0.3551 g
Glutamic acid	0.5263 g
Sodium, Na	1186.5487 mg
Fatty acids, total saturated 16:1 undifferentiated	1.4693 g
Total lipid (fat)	110.632 g
Manganese, Mn	0.8819 mg
Fructose	3.7243 g
Proline	0.036 g
Fatty acids, total saturated 16:0	12.7266 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0195 g
Sucrose	2.1845 g
Choline, total	39.48 mg
Sugars, total	11.2907 g
Serine	0.0647 g
Fatty acids, total saturated 10:0	0.0329 g
Fatty acids, total saturated 18:0	2.2367 g
Vitamin B-6	0.505 mg
Selenium, Se	7.6737 g
Ash	4.5967 g
Fatty acids, total saturated 18:1 undifferentiated	77.7427 g
Pantothenic acid	0.5801 mg
Phenylalanine	0.0698 g
Copper, Cu	0.3264 mg
Betaine	0.258 mg
Thiamin	0.1536 mg
Methionine	0.0162 g
Iron, Fe	2.1604 mg
Carbohydrate, by difference	32.4166 g
Phosphorus, P	196.3853 mg
Folate, total	69.8663 g
Tocopherol, gamma	0.8964 mg
Alanine	0.0551 g
Cholesterol	1.89 mg
Valine	0.0822 g
Fatty acids, total saturated 18:2 undifferentiated	11.002 g
Glycine	0.0726 g
Glucose (dextrose)	4.5654 g
Fatty acids, total saturated 14:0	0.029 g
Zinc, Zn	0.918 mg
Isoleucine	0.0589 g
Fatty acids, total saturated 12:0	0.0017 g
Fatty acids, total polyunsaturated	11.8889 g
Fatty acids, total saturated 14:1	0.0033 g
Fatty acids, total polyunsaturated 17:1	0.135 g
Leucine	0.0916 g
Tocotrienol, alpha	0.06 mg
Vitamin A, IU	34.758 IU
Folate, DFE	69.8663 g
Tryptophan	0.0326 g
Vitamin C, total ascorbic acid	79.5086 mg
Phytosterols	261.488 mg
Fatty acids, total polyunsaturated 18:1 c	0.0065 g
Fatty acids, total saturated 20:0	0.4471 g
Tyrosine	0.0355 g
Vitamin B-12	0.378 g
Vitamin K (phylloquinone)	65.905 g
Fatty acids, total saturated	15.6616 g
Histidine	0.0407 g
Fatty acids, total monounsaturated	79.7255 g
Threonine	0.0592 g
Folate, food	69.8663 g
Fatty acids, total polyunsaturated 17:0	0.0238 g
Cryptoxanthin, beta	6.5067 g
Vitamin E (alpha-tocopherol)	15.8045 mg
Magnesium, Mg	33.427 mg
Lysine	0.1059 g
Potassium, K	781.7727 mg
Cystine	0.0173 g
Fluoride, F	1.65 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	2 tablespoons	25.33	5.6202	0.085
Lemon juice	0.66 cup	35.7867	11.224	0.3904
Olive oil	0.5 cup	954.72	0	108
Chicken leg	3	0	0	0
Onion	1	60	14.01	0.15
Rosemary	1 teaspoon	0.917	0.1449	0.041
Oregano	1 tablespoon	0	0	0
salt black pepper	0	0	0	0
russet potato	6	0	0	0
chicken broth	0.75 cup	58.59	1.4175	1.9656
caper	2 tablespoons	0	0	0