Opens in new window
Roasted Lemon-Rosemary Chicken Legs & Potatoes
-
Prep time
mins -
Marinate time
mins -
Cooking Time
mins -
Serves
-
Makes
-
Brew time
mins -
Chill time
mins -
Wait time
mins -
Freeze time
mins -
Total time
mins -
Difficulty
-
Oven time
mins
Ingredients
- 1/4 cup Hellmann's® or Best Foods® Sunflower Oil with a hint of Lemon Mayonnaise Dressing
- 2 tsp. chopped fresh rosemary leaves
- 2 cloves garlic, thinly sliced
- 1/4 tsp. cracked black pepper
- 1/4 tsp. salt
- 1 lb. baby red potatoes, cut into chunks
- 2 large shallots, cut into wedges
- 4 chicken legs with thighs, skin removed
Nutritional information
Amount per serving
Calories330
Total Fat13g
Saturated Fat2.5g
Trans Fat0g
Cholesterol135mg
Sodium420mg
Total Carbs23g
Dietary Fiber3g
Sugars4g
Protein30g
Vitamin D0mcg
Calcium45mg
Iron2mg
Potassium935mg
Method
- 1 Preheat oven to 425°.
- 2 Combine Hellmann's® or Best Foods® Sunflower Oil with a hint of Lemon Mayonnaise Dressing, rosemary, garlic, pepper and salt in small bowl.
- 3 Toss potatoes and shallots with 1/2 of the Mayonnaise mixture on rimmed baking sheet. Brush chicken legs with remaining mixture and arrange on pan.
- 4 Roast 35 minutes or until chicken is thoroughly cooked and vegetables are tender.