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Rosemary and 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.

Ingredients

Serves:

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 onions, cut in wedges

1/4 teaspoon McCormick® Black Pepper, Ground

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(amount per servings)

Total Calories: 420

Sodium: 422mg

Fat: 19g

Carbohydrates: 11g

Cholesterol: 198mg

Protein: 52g

Fiber: 2g

Directions

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.
Sprinkle 1/2 tablespoon of the rosemary inside chicken cavity. Squeeze juice of 1/2 lemon over chicken; place squeezed lemon half inside cavity.
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.
Roast 1 1/4 to 1 1/2 hours or until chicken is cooked through and potatoes are tender.

Related Recipes

This recipe features Rosemary Leaves. Here are a few more delicious ways to use it.