Weight Watchers Roasted Rosemary Chicken & Potatoes
Ingredients
- 3 1/2 pounds of boneless skinless chicken breasts. I like to substitute some of the breasts with a couple of wings.
- 4 teaspoons of chopped rosemary can be fresh or already done.
- 2 medium cloves of garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon of black pepper
- 2 pounds of Yukon gold potatoes cut into 1 inch chunks.
- 1 cup of white wine
- Optional: top with crispy bacon chunks
Instructions
- Preheat the oven to 425 and spray a roasting pan with nonstick cooking spray. I take the rack out of mine, but depending on what kind of pan you have, you may be able to leave it in.
- In a small bowl, mix together the garlic, 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper and rosemary.
- Spread the mixture evenly onto the chicken and place it in the pan.
- Scatter the potatoes around the chicken and sprinkle with the rest of the salt and pepper.
- Roast for 20 minutes, add a 1/2 cup of the white wine to the pan and continue to roast for another 15 minutes.
- Remove pan from oven and use a spoon to mix up the potatoes (this will help them cook more evenly).
- Add the other 1/2 cup of wine, and roast until the potatoes are tender and chicken is cooked through. About another 20 minutes.
Notes
Divide chicken into 8 servings, and potatoes are 1/2 cup per serving. 8 Points per serving for Weight Watchers. Chicken should register 180F to ensure it is done.
Nutrition facts are provided as a courtesy.
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