Rosemary Roasted Chicken and Potatoes

1. 1

   Preheat oven to 375F.

2. 2

   Mix cream cheese with half the rosemary and half the pepper.

3. 3

   Carefully separate skin from meat of breasts.

4. 4

   Do not remove skin, and try not to tear it.

5. 5

   Just loosen it from the meat.

6. 6

   Spoon half the cream cheese mixture under the skin of each chicken breast.

7. 7

   Use fingers to spread the mixture evenly over the breasts.

8. 8

   Place chicken in shallow baking pan and brush with 1/2 tbsp of dressing.

9. 9

   Toss potatoes with remaining dressing, rosemary, and pepper in a separate baking pan.

10. 10

    Bake chicken and potatoes for about 1 hour or until cooked through, stirring potatoes every 30 minutes.

11. 11

    Add bacon and onions to potatoes and mix lightly.

12. 12

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.