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Publix Simple Meals

Rosemary Baked Chicken, Simmered Green Beans and Stovetop Sweet Potatoes

Makes 6 Servings
Total Time:
1 hour 35 minutes
Active Time:
1 hour 35 minutes

Cooking Sequence

-- Prepare chicken and begin to bake: 15 minutes

-- 40 minutes into bake time, prepare beans and prepare potatoes; carve chicken and serve: 1 hour 20 minutes

Rosemary Baked Chicken


1 (3 1/2-pound) whole chicken

1 teaspoon seasoned salt

1 lemon

2 tablespoons fresh rosemary (about 3 sprigs)

1/4 cup light mayonnaise

1 tablespoon dehydrated chopped onion


1. Preheat oven to 375°F.

2. Remove giblets from chicken and reserve for later use or discard. Wash chicken and pat dry. Place chicken in baking dish. Season inside cavity and outside of chicken with seasoned salt. Wash hands.

3. Wash lemon and rosemary. Using kitchen shears, finely snip rosemary leaves only and measure. Sprinkle 1 tablespoon rosemary inside chicken. Cut lemon in half and place both lemon halves inside chicken.

4. Coat outside of chicken with mayonnaise. Wash hands.

5. Sprinkle with remaining rosemary and onions. Bake 1 hour and 20 minutes, or until internal temperature of the thickest part of meat is 180°F.

6. Carve chicken and serve.

Simmered Green Beans


2 (14-ounce) cans chicken broth

2 teaspoons ham base

2 pounds fresh cut green beans

1/2 teaspoon salt

1/4 teaspoon black pepper


1. Rinse beans and remove any discolored beans.

2. Place large saucepan on high. Place broth and ham base in saucepan. Stir to dissolve ham base.

3. Add beans, salt and pepper. Cover and bring to boil.

4. Reduce heat to medium and cook 20-25 minutes, or until beans are tender, stirring occasionally. Drain beans and serve. (Makes 8 servings.)

Stovetop Sweet Potatoes


3 large sweet potatoes

1 (14-ounce) can chicken broth

1 tablespoon olive oil

salt and pepper, to taste

1 tablespoon cinnamon sugar (optional)


1. Wash and peel sweet potatoes. Slice into quarters lengthwise, then cut into 1-inch chunks.

2. Pour broth and oil into large sauté pan. Add potatoes, salt and pepper. Cover and bring to boil on high heat.

3. Reduce heat to medium-high and boil 12-15 minutes, or until tender, stirring occasionally.

4. Drain potatoes and return to pan. Sprinkle with cinnamon sugar and serve.

Aprons Advice

The mayonnaise acts as a "self-basting" ingredient. Slowly basting the chicken as it cooks and draws the rosemary flavor deep into the meat.

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Calories 572kcal; Fat 33g; Cholesterol 170mg; Carbohydrate 27g; Fiber 6g; Protein 37g; Sodium 1578mg

Rosemary Baked Chicken

Simmered Green Beans

Stovetop Sweet Potatoes

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