Greek-Style Roasted Chicken Legs, Potatoes And Capers

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Nutrition per serving    (USDA % daily values)
CAL
738
FAT
95%
CHOL
7%
SOD
23%

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Ingredients for 4 servings

1 large onion , sliced

1/2 cup olive oil

1 teaspoon dried rosemary (or to taste)

2/3 cup lemon juice (can use bottled, I prefer freshly-squeezed)

6 large russet potatoes , peeled and cut into about 3-inch cubes

salt & freshly ground black pepper

2-4 tablespoons capers , drained

2 tablespoons chopped minced fresh garlic (add the whole bulb if desired the more the better!)

3-4 lbs chicken legs (can use less)

1-2 tablespoon dried oregano (or to taste)

3/4 cup chicken broth

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