• Rosemary Lemon Chicken with Oven-Roasted Potatoes

Rosemary Lemon Chicken with Oven-Roasted Potatoes

165 6 servings, 1/6 recipe (368 g) each
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6 servings, 1/6 recipe (368 g) each

The dressing in this recipe infuses the roast chicken with wonderful flavour as it cooks. Our one-pan chicken bake with roasted potatoes recipe will be the next family favourite!

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What You Need

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Make It

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  • Heat oven to 375ºF.
  • Rinse chicken; pat dry with paper towels. Brush with dressing. Remove zest from one lemon; set aside. Place zested lemon in chicken cavity.
  • Slice remaining lemons into wedges. Place lemons, onions and rosemary in a roasting pan. Place chicken breast-side down in pan; roast 1 hour.
  • Remove roasting pan from oven, arrange chicken breast-side up. Mix together honey, sherry, olive oil and lemon zest. Baste chicken with honey mixture. Arrange potatoes around chicken. Return to oven and continue cooking for another 1-1/2 hours or until chicken is done (185ºF).

Serving Suggestion

Serve with a mixed green salad tossed with your favourite Kraft Dressing.


Tucking the wings under the chicken prevents the tips from burning and helps balance the chicken better during cooking.


  • 6 servings, 1/6 recipe (368 g) each

Nutritional Information

Serving Size 6 servings, 1/6 recipe (368 g) each
Calories 500
% Daily Value
Total fat 22g
Saturated fat 6g
Cholesterol 105mg
Sodium 240mg
Carbohydrate 36g
Dietary fibre 2g
Sugars 8g
Protein 37g
Vitamin A 4 %DV
Vitamin C 60 %DV
Calcium 2 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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