Rosemary and Lemon Roasted Chicken with Potatoes

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

Yield: 6 servings
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Ingredients

  • 1 whole(s) chicken, (3 to 4 pounds)
  • 2 tablespoon(s) olive oil, divided
  • 2 tablespoon(s) rosemary leaves , lightly crushed, divided
  • 1 teaspoon(s) 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(s) ground black pepper

Preparation

  1. 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. 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. 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. 4. Roast 1 1/4 to 1 1/2 hours or until chicken is cooked through and potatoes are tender.
October 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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