Rosemary Roast Chicken with Potatoes (WW)
Adapted From: Web
Ingredients
Cooking Spray
2 pound Potatoes (yukon gold, cut into 1-inch chunks)
4 tsp Olive Oil
.5 tsp Salt
.5 tsp Pepper
2 clove Garlic (finely chopped)
4 tsp Rosemary (fresh; chopped)
2 pound Chicken (8 - 4 oz breasts)
.5 cup White Wine
Directions
- Preheat oven to 425. Spray the bottom of a broiler pan or cooking sheet with cooking spray. (I like to cover with non-stick foil and spray to make clean-up a breeze)
- Add potatoes to the pan and toss them with 2 tsp oil, 1/4 tsp salt, and 1/4 tsp pepper. Roast until potatoes being to brown, 15-20 minutes.
- Meanwhile, in a small bowl, combine the remaining oil, the garlic, rosemary, and the remaining 1/4 tsp salt and 1/4 tsp pepper. Coat the chicken breasts on both sides with the mixture.
- Stir the potatoes and move them to 1 side of the pan. Add the chicken and 1/3 cup of wine to the pan and roast for 15 minutes.
- Flip the chicken over, add the remaining 1/4 cup wine to the pan and continue to roast until an instant read thermometer inserted into the thickest part of the chicken registers 165 degrees and the potatoes are tender, about 15 minutes more.
Note that I have added cut up broccoli or cauliflower or carrots at the same time I add the chicken if you want extra veggies.
Katie Dishes - One Thumb Up
Good, easy, and healthy one pan chicken dish. Easy to prep, easy to clean up. Nothing to write home about, but a good deviation from a bland chicken breast.
