Rosemary and Lemon Roasted Chicken with Potatoes

Name: Rosemary and Lemon Roasted Chicken with Potatoes
Prep time: 15 min
Cook time: 1 h 30 min
Yield: 6
Cuisine: Greek,
Ingredients: 1 whole chicken (3 to 4 pounds); 2 tbsps olive oil divided; 2 tbsps McCormick® Rosemary Leaves lightly crushed, divided; 1 tsp 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 tsp McCormick® Black Pepper, Ground

Delicately flavored with lemon and rosemary, this complete meal roasts together to produce a sensational, savory supper.

15m

PREP TIME

1hr 30m

COOK TIME

420

CALORIES

8

INGREDIENTS

Servings: 6

Ingredients

1 whole chicken, (3 to 4 pounds)
2 tablespoons olive oil, divided
2 tablespoons McCormick® Whole 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® Pure Ground Black Pepper

KEY PRODUCTS

INSTRUCTIONS

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.