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
Community Recipe from

Recipe Time

Prep Time:
Cook Time:


  • 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


  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.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Rosemary and Lemon Roasted Chicken with Potatoes Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy