Rosemary-Lemon Chicken with Potatoes

1. 1

   Heat oven to 375 degrees F.

2. 2

   Reserve 2 Tbsp.

3. 3

   dressing.

4. 4

   Place chicken in roasting pan sprayed with cooking spray; brush with remaining dressing.

5. 5

   Zest 1 lemon; reserve zest for later use.

6. 6

   Cut zested lemon in half; place in chicken cavity.

7. 7

   Cut remaining lemon into wedges; add to chicken cavity along with 1 sprig rosemary.

8. 8

   Toss potatoes and onions with reserved dressing; add to pan with the chicken.

9. 9

   Bake 30 min.

10. 10

    Meanwhile, mix honey, sherry, oil and reserved zest until blended.

11. 11

    Cut remaining rosemary sprigs into 2-inch lengths.

12. 12

    Brush chicken with honey mixture.

13. 13

    Sprinkle vegetables with rosemary.

14. 14

    Bake 1 hour or until chicken is done (165 degrees F) and potatoes are tender, stirring vegetables after 30 min.

* Per serving · 4 servings · Values may vary.

No additional tips available.