Weight Watchers Rosemary Roast Chicken with Potatoes
- 1 (3½ pound) chicken
- 4 teaspoons chopped fresh rosemary
- 2 large garlic cloves, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 6 medium Yukon Gold potatoes (about 2 pounds), cut into 1-inch chunks
- 1 cup dry white wine
- Preheat the oven to 425°F. Spray the bottom of a broiler pan with nonstick spray.
- To butterfly the chicken, with a large knife or poultry shears, cut the chicken down the backbone. Turn the chicken, breast side up, and push down on the backbone to flatten it slightly.
- Combine the rosemary, garlic, ¼ teaspoon of the salt, and ¼ teaspoon of the pepper in a small bowl. Gently lift the skin from the chicken breast and legs; spread the herb mixture evenly under the skin. Place the chicken in the pan. Scatter the potatoes around the chicken; sprinkle the potatoes with the remaining ¼ teaspoon salt and ¼ teaspoon pepper.
- Roast the chicken and potatoes for 20 minutes. Add ½ cup of the wine to the pan. Roast 15 minutes longer, then turn the potatoes and add the remaining ½ cup wine. Roast until an instant-read thermometer inserted in a thigh registers 165°F, and the potatoes are tender, about 10 minutes longer. Cut the chicken into 8 pieces and serve with the potatoes. Remove the skin from the chicken before eating.