Rosemary-Lemon Chicken with Potatoes

• 1/4 cup KRAFT Tuscan House Italian Dressing, divided
• 1 whole chicken (3-1/2 lb.) Whole Foods 1 lb For $3.99 thru 02/09
• 2 lemons, divided Safeway 4 ct For $5.00 thru 02/09
• 4 sprigs fresh rosemary, divided
• 2 lb. small Yukon gold potatoes (about 10), halved
• 1 onion, sliced King Sooper's 1 lb For $0.99 thru 02/09
• 2 Tbsp. honey
• 2 Tbsp. dry sherry
• 1 Tbsp. olive oil

1. Heat oven to 375 degrees F.
2. Reserve 2 Tbsp.
3. dressing.
4. Place chicken in roasting pan sprayed with cooking spray; brush with remaining dressing.
5. Zest 1 lemon; reserve zest for later use.
6. Cut zested lemon in half; place in chicken cavity.
7. Cut remaining lemon into wedges; add to chicken cavity along with 1 sprig rosemary.
8. Toss potatoes and onions with reserved dressing; add to pan with the chicken.
9. Bake 30 min.
10. Meanwhile, mix honey, sherry, oil and reserved zest until blended.
11. Cut remaining rosemary sprigs into 2-inch lengths.
12. Brush chicken with honey mixture.
13. Sprinkle vegetables with rosemary.
14. Bake 1 hour or until chicken is done (165 degrees F) and potatoes are tender, stirring vegetables after 30 min.

italian dressing, chicken, lemons, rosemary, gold potatoes, onion, honey, sherry, olive oil

Taken from www.kraftrecipes.com/recipes/rosemary-lemon-chicken-potatoes-184809.aspx (may not work)