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Weight Watchers Roasted Rosemary Chicken & Potatoes
Mindi with iSaveA2Z.com
skinless chicken breasts. I like to substitute some of the breasts with a couple of wings.
of chopped rosemary
can be fresh or already done.
medium cloves of garlic
of black pepper
of Yukon gold potatoes
cut into 1 inch chunks.
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.