Nutritional Information Calories: 522 Fat: 16.5g Protein: 41.6g Cholesterol 106mg Carbohydrates: 49.8g Sodium: 568mg Fiber 5.4g Calcium 68g Iron 4.4g Servings 8 servings, serving size: about 5 ounces meat, about 1 1/2 cups potatoes, and 1 lemon wedge. Time To Cook 35 minutes preparation, 75 minutes cooking time. Rosemary & Lemon Roasted Chicken With Potatoes Ingredients 1 whole roasting chicken, about 6 - 7 pounds 4 tablespoons olive oil, divided 4 teaspoons chopped fresh rosemary 2 teaspoon grated lemon rind 2 teaspoon salt, divided 1 teaspoon freshly ground black pepper, divided 6 garlic cloves, minced Cooking spray 6 baking potatoes, peeled and cut into 1 1/2-inch pieces (about 2 pounds) 8 lemon wedges Directions Preheat oven to 375 degrees If your chicken has giblets, remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat. Combine 2 tablespoons oil, rosemary, rind, 1 teaspoon salt, 1/2 teaspoon pepper, and garlic in a small bowl. Rub seasoning mixture under loosened skin and over breasts and drumsticks. Tie ends of legs together with twine. Lift wing tips up and over back, and tuck under chicken. Place chicken, breast side up, on a rack coated with cooking spray, and place rack in a roasting pan. Toss potatoes with the remaining 2 tablespoons olive oil. Arrange potato mixture evenly around chicken. Bake at 375 degrees for 40 minutes. Increase oven temperature to 450 degrees, and bake an additional 20 minutes or until a thermometer inserted in meaty part of thigh registers 170 degrees. Remove chicken from pan; let stand 15 minutes. Sprinkle the potatoes with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Remove skin from chicken; discard. Carve chicken, and serve with potatoes and lemon wedges.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.