Roasted Lemon-Rosemary Chicken Legs & Potatoes

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

  • 4 People

    Servings

  • 10 Mins

    Prep Time

  • 35 Mins

    Cooking Time

  • 45 Mins

    Ready In

  • 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

Made With

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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.

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