Recipes - print - Rosemary and Lemon Roasted Chicken with Potatoes

Rosemary and Lemon Roasted Chicken with Potatoes - Recipe

Delicately flavored with lemon and rosemary, this complete meal roasts together to produce a sensational, savory supper.
view recipe online: https://www.recipetips.com/recipe-cards/t--7324/rosemary-and-lemon-roasted-chicken-with-potatoes.asp
Directions

1. Preheat oven to 375°F. Place chicken in 13x9-inch baking pan coated with no stick cooking spray. Mix 1 tablespoon each of the oil and rosemary and 1/2 teaspoon of the garlic salt; rub all over chicken.

2. Sprinkle 1/2 tablespoon of the rosemary inside chicken cavity. Squeeze juice of 1/2 lemon over chicken; place squeezed lemon half inside cavity.

3. Mix potatoes, onions, pepper, remaining 1 1/2 tablespoons rosemary, remaining 1 tablespoon olive oil, remaining 1/2 teaspoon garlic salt and juice of remaining 1/2 lemon in large bowl. Arrange mixture around chicken.

4. Roast 1 1/4 to 1 1/2 hours or until chicken is cooked through and potatoes are tender.

 
 
Prep Time: 15 minutes
Cook Time: 1.5 hours
Servings: 6
Ingredients
-1 whole chicken (3 to 4 pounds)
-2 tablespoons olive oil, divided
-2 tablespoons McCormick® Rosemary Leaves
-1 teaspoon McCormick® Garlic Salt
-1 lemon, halved
-3 medium red potatoes, cut in wedges (about 4 cups)
-3 small onion, cut in wedges
-1/4 teaspoon McCormick® Black Pepper, Ground
Nutrition (per serving)
Calories: 420 Calories
Fat: 19 Grams
Protein: 52 Grams
Cholesterol: 198 Milligrams
Carbohydrates: 11 Grams
Sodium: 422 Milligrams
Fiber: 2 Grams