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Home / Recipes / Rosemary & Lemon Roasted Chicken with Potatoes
Rosemary & Lemon Roasted Chicken with Potatoes
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Delicately flavored with lemon and rosemary, this complete meal roasts together to produce a sensational, savory supper.

Makes 6 servings.

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

INGREDIENTS

1 whole chicken (3 to 4 pounds)
2 tablespoons olive oil, divided
2 tablespoons McCormick® Rosemary Leaves, lightly crushed, divided
1 teaspoon McCormick® Garlic Salt, divided
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

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.

NUTRITION INFORMATION

per serving

Calories: 420

Fat: 19 g

Carbohydrates: 11 g

Cholesterol: 198 mg

Sodium: 422 mg

Fiber: 2 g

Protein: 52 g

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