Weight Watchers Rosemary Roast Chicken with Potatoes

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Weight Watchers Rosemary Roast Chicken with Potatoes

Weight Watchers Rosemary Roast Chicken with Potatoes

Ingredients

  • 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

Instructions

  1. Preheat the oven to 425°F. Spray the bottom of a broiler pan with nonstick spray.
  2. 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.
  3. 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.
  4. 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.

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