Lemon Rosemary Chicken (or turkey in our case) with baked potatoes
I adapted it to:
2 turkey wings and 2 turkey drumsticks
1/8 cup lemon juice
1/8 cup oil
1tbsp dried rosemary
1 gigantic heaped tbsp minced garlic
1tsp onion powder
LOTS of salt and freshly ground black pepper
Throw everything but the capers into a big plastic bag, seal, and then mush it all together! Work the spices into all the nooks and crannies, and then refrigerate for at least a couple of hours. Give it a toss and a mix every now and again.
Preheat the oven to 380°F. Peel and slice some potatoes and coat with salt & pepper, and toss with a bit of oil and a few drops of lemon juice. Sprinkle a bit of dried rosemary over the top.
Empty the chicken from the bag onto a baking dish and top generously with capers. Bake both dishes for about an hour or until browned.
Prepared, tried and tested by: Corlea Smit