2 lb. small Yukon gold potatoes (about 10), halved
1 onion, sliced
2 Tbsp. honey
2 Tbsp. dry sherry
1 Tbsp. olive oil
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Let's Make It
Heat oven to 375ºF.
Reserve 2 Tbsp. dressing. Place chicken in roasting pan sprayed with cooking spray; brush with remaining dressing. Zest 1 lemon; reserve zest for later use. Cut zested lemon in half; place in chicken cavity. Cut remaining lemon into wedges; add to chicken cavity along with 1 sprig rosemary. Toss potatoes and onions with reserved dressing; add to pan with the chicken.
Bake 30 min. Meanwhile, mix honey, sherry, oil and reserved zest until blended. Cut remaining rosemary sprigs into 2-inch lengths.
Brush chicken with honey mixture. Sprinkle vegetables with rosemary. Bake 1 hour or until chicken is done (165ºF) and potatoes are tender, stirring vegetables after 30 min.
Serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing.
Tucking the wings under the chicken prevents the tips from burning and helps balance the chicken better during baking.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.