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Delicately flavored with lemon and rosemary, this complete meal roasts together to produce a sensational, savory supper.
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
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.
(Amount per serving)
This was the best baked chicken I've ever had. The sweetness of the onions married with the aromatic flavor of the rosemary and the robust flavor of the lemon made the juicy and tender chicken with new potatoes simply delicious! This was paired with the tasty herbed green beans.
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I love this recipe! Chicken turns out juicy & tender. I added a red bell pepper with the potatoes & onion for extra veg & color.