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Preheat oven to 425°F. Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade. Turn to coat well. Refrigerate 30 minutes or longer for more flavor.
Remove chicken from marinade. Discard any remaining marinade. Place chicken on one side of large foil-lined shallow baking pan sprayed with no stick cooking spray. Toss potatoes and onions with remaining 1/4 cup marinade. Arrange potatoes on other side of pan.
Roast 45 to 50 minutes or until chicken is cooked through and potatoes are tender.