Rosemary Roasted Chicken and Potatoes |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 2 |
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Unbelievably delicious! Good enough for entertaining, without a doubt! The original version of this recipe came from , 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. Ingredients:
3 tablespoons cream cheese, softened |
1 teaspoon dried rosemary, divided |
1/2 teaspoon black pepper, divided |
2 chicken breasts, bone-in and skin on |
2 tablespoons italian dressing |
2 medium red potatoes, cut into 1-inch chunks |
2 slices bacon, cooked and crumbled |
1 green onion, sliced |
Directions:
1. Preheat oven to 375°F.
2. Mix cream cheese with half the rosemary and half the pepper.
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. Spoon half the cream cheese mixture under the skin of each chicken breast. Use fingers to spread the mixture evenly over the breasts.
5. Place chicken in shallow baking pan and brush with 1/2 tbsp of dressing.
6. Toss potatoes with remaining dressing, rosemary, and pepper in a separate baking pan.
7. Bake chicken and potatoes for about 1 hour or until cooked through, stirring potatoes every 30 minutes.
8. Add bacon and onions to potatoes and mix lightly.
9. Enjoy!
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