Roasted Lemon-Rosemary Chicken Legs & Potatoes
Bite into our delicious Roasted Lemon-Rosemary Chicken Legs & Potatoes made with Hellmann’s® Sunflower Oil with a hint of Lemon Mayonnaise Dressing.
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)
- 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
Directions
Print1. 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.