Rosemary & Lemon Chicken with Potatoes

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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