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Weight Watchers Roasted Rosemary Chicken & Potatoes

Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Main
Servings: 8
Author: Mindi with iSaveA2Z.com


  • 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


  • 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.


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.