LEMON ROSEMARY CHICKEN WITH POTATOES

Lemon Rosemary Chicken with Potatoes image

Give the gift of terrific flavor with this Lemon Rosemary Chicken with Potatoes recipe. Prepare Lemon Rosemary Chicken with Potatoes in under two hours.

Provided by My Food and Family

Categories Home

Time 1h45m

Yield 8 servings

Number Of Ingredients 9

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Ingredients

1/4 cup KRAFT Tuscan House Italian Dressing, divided
1 whole chicken (4 lb.)
2 lemons, divided
4 sprigs fresh rosemary, divided
2 lb. small Yukon gold potatoes (about 10), halved
1 onion, sliced
2 Tbsp. honey
2 Tbsp. dry sherry
1 Tbsp. olive oil

Steps:

Heat oven to 375ºF.
Reserve 2 Tbsp. dressing. Place chicken in roasting pan sprayed with cooking spray; brush with remaining dressing. Zest 1 lemon; reserve zest for later use. Cut zested lemon in half; place in chicken cavity. Cut remaining lemon into wedges; add to chicken cavity along with 1 sprig rosemary. Toss potatoes and onions with reserved dressing; add to pan with the chicken.
Bake 30 min. Meanwhile, mix honey, sherry, oil and reserved zest until blended. Cut remaining rosemary sprigs into 2-inch lengths.
Brush chicken with honey mixture. Sprinkle vegetables with rosemary. Bake 1 hour or until chicken is done (165ºF) and potatoes are tender, stirring vegetables after 30 min.

Nutrition Facts : Calories 450, Fat 19 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 35 g