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    You are in: Home / Recipes / Rosemary Roasted Chicken and Potatoes Recipe
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    Rosemary Roasted Chicken and Potatoes

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    20 mins

    1 hr 15 mins

    Alison J.'s Note:

    Unbelievably delicious! Good enough for entertaining, without a doubt! The original version of this recipe came from kraftcanada.com, and was for a whole chicken. Because neither DH nor I like dark meat, I've adapted it to a dinner for two using chicken breasts.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375°F.
    2. 2
      Mix cream cheese with half the rosemary and half the pepper.
    3. 3
      Carefully separate skin from meat of breasts. Do not remove skin, and try not to tear it. Just loosen it from the meat.
    4. 4
      Spoon half the cream cheese mixture under the skin of each chicken breast. Use fingers to spread the mixture evenly over the breasts.
    5. 5
      Place chicken in shallow baking pan and brush with 1/2 tbsp of dressing.
    6. 6
      Toss potatoes with remaining dressing, rosemary, and pepper in a separate baking pan.
    7. 7
      Bake chicken and potatoes for about 1 hour or until cooked through, stirring potatoes every 30 minutes.
    8. 8
      Add bacon and onions to potatoes and mix lightly.
    9. 9
      Enjoy!

    Ratings & Reviews:

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    Nutritional Facts for Rosemary Roasted Chicken and Potatoes

    Serving Size: 1 (411 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 630.8
     
    Calories from Fat 322
    51%
    Total Fat 35.7 g
    55%
    Saturated Fat 12.7 g
    63%
    Cholesterol 132.1 mg
    44%
    Sodium 602.1 mg
    25%
    Total Carbohydrate 37.3 g
    12%
    Dietary Fiber 4.1 g
    16%
    Sugars 3.5 g
    14%
    Protein 38.8 g
    77%

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