Rosemary and Lemon Roasted Chicken with Potatoes Recipe

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Delicately flavored with lemon and rosemary, this complete meal roasts together to produce a sensational, savory supper.
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  • 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
15 mins
1.5 hrs

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.

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Nutrition (per serving)
Calories: 420 Calories
Fat: 19 Grams
Protein: 52 Grams
Cholesterol: 198 Milligrams
Carbohydrates: 11 Grams
Sodium: 422 Milligrams
Fiber: 2 Grams

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