Savory Grilled Chicken with Roasted Rosemary Potatoes

Savory Grilled Chicken with Roasted Rosemary Potatoes

"A whole cut-up chicken marinated in a lemon and Italian dressing marinated that tastes great on the grill."
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Ingredients

2 h servings 570 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 570 kcal
  • 29%
  • Fat:
  • 38.2 g
  • 59%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 31.1 g
  • 62%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 1428 mg
  • 57%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. PREP: CLEAN: Wash hands. Place chicken in a glass baking dish. In bowl, combine remaining ingredients. Reserve 1/2 cup marinade. Pour remaining marinade over chicken; cover with foil. Refrigerate 1 hour or overnight, turning chicken once. When ready to cook, line grill with heavy duty foil and puncture at vent openings. Heat grill. Remove chicken from marinade; discard marinade.
  2. COOK: Grill chicken over medium-high heat, turning and basting frequently with reserved 1/2 cup marinade, 40 to 50 minutes or until internal juices run clear. (Or insert instant-read meat thermometer in thickest part of chicken. Temperature should read 180 degrees F.)
  3. SERVE: Serve with roasted red potatoes, diced and seasoned with garlic and rosemary.
  4. CHILL: Refrigerate leftovers immediately.

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Reviews

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I chose to bake these over grilling and they turned out wonderful.

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