Rosemary Roasted Chicken and Potatoes

"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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Ready In:
1hr 35mins
Ingredients:
8
Serves:
2
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ingredients

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directions

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

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RECIPE SUBMITTED BY

I am a high school science teacher and I love to experiment in the kitchen. I share my home with my husband and dog. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">
 
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