Roasted Lemon-Rosemary Chicken Legs & Potatoes

Preparation Time10 mins Cooking Time35 mins Makes 4 servings

Bite into our delicious Roasted Lemon-Rosemary Chicken Legs & Potatoes made with Hellmann’s® Sunflower Oil with a hint of Lemon Mayonnaise Dressing.

Nutritional Information

Calories

330 (1 serving)

Total Fat

13g (1 serving)

Saturated Fat

2.5g (1 serving)

Cholesterol

135mg (1 serving)

Sodium

420mg (1 serving)

Total Carbs

23g (1 serving)

Dietary Fiber

3g (1 serving)

Sugars

4g (1 serving)

Protein

30g (1 serving)

Calcium

45mg (1 serving)

Iron

2mg (1 serving)

Potassium

935mg (1 serving)

Ingredients List
  1. 1/4 cup Hellmann's® or Best Foods® Sunflower Oil with a hint of Lemon Mayonnaise Dressing
  2. 2 tsp. chopped fresh rosemary leaves
  3. 2 cloves garlic, thinly sliced
  4. 1/4 tsp. cracked black pepper
  5. 1/4 tsp. salt
  6. 1 lb. baby red potatoes, cut into chunks
  7. 2 large shallots, cut into wedges
  8. 4 chicken legs with thighs, skin removed

Directions

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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.