| 3 | chicken legs |
| 2 | leeks |
| 250 g | waxy potatoes |
| 2 tbsp | capers |
| 3 tbsp | butter |
| 1 | lemon |
| olive oil | |
| salt | |
| pepper | |
| baguette (for serving) |
Preheat oven to 230°C/450°F. If desired, joint chicken legs into separate thighs and drumsticks. Thinly slice lemon and remove any seeds. Thinly slice leeks and add to a large bowl of water to remove any sand or dirt. Quarter potatoes and add to a baking sheet.
Add drained leeks, some capers, and olive oil to the baking sheet and mix to combine. Nestle the chicken pieces and lemon slices onto the baking sheet and drizzle with some more olive oil. Season with salt and pepper and roast until chicken is browned on top and cooked through and vegetables are tender, approx. 35 min. Add remaining capers to a bowl with the butter. Gently tip the sheet pan and spoon any pan juices into bowl with caper butter. Stir to combine and season with salt and pepper to taste. Serve chicken and vegetables, caper butter, and baguette. Enjoy!
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