The dish is an easy supper for busy weeknight meals.  The fragrant lemon and rosemary add warm flavor to the chicken and potatoes. Add steamed green beans or a salad on the side.

Rosemary & Lemon Chicken with Potatoes

Yield: 6 servings

1 whole chicken (3 to 4 pounds)
2 tablespoons olive oil
2 tablespoons dried or fresh rosemary leaves lightly crushed, divided
1 teaspoon garlic salt, divided
1 lemon, halved
3 medium red potatoes, cut in wedges (about 4 cups)
3 small onions, cut in wedges
Coarse salt and freshly-ground black pepper to taste

1. Preheat oven to 375F. Place chicken in 13-by-9-inch baking pan coated with nonstick 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 half of the lemon over chicken; place squeezed lemon half inside cavity.
2. 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.
3. Roast 1 1/4 to 1 1/2 hours or until chicken is cooked through and potatoes are tender.

Click here to visit Heather’s Florida Kitchen.

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