Rosemary Roast Chicken with Potatoes

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1–5 Prep 15 min Cook 55 min Serves 8

Tastes hearty and makes your place smell fantastic? Yes and yes. Other root veggies like turnips, rutabagas, or carrots would hit the spot, too.

Cooking spray 2 lb Yukon gold potatoes, cut into 1-inch chunks 4 tsp olive oil, divided ½ tsp salt, divided ½ tsp black pepper, divided 2 lb skinless boneless chicken breasts (8 4-oz breasts) 2 medium garlic cloves, finely chopped 4 tsp chopped fresh rosemary ½ cup white wine, divided 1. Preheat the oven to 425°F. Spray the bottom of a broiler pan with cooking spray.

2. Add the potatoes to the pan and toss them with 2 tsp oil, ¼ tsp salt, and ¼ tsp pepper. Roast until the potatoes begin to brown, 15-20 minutes.

3. Meanwhile, in a small bowl, combine the remaining oil, the garlic, rosemary, and the remaining ¼ tsp salt, and ¼ tsp pepper. Coat the chicken breasts on both sides with the mixture.

4. Stir the potatoes and move them to one side of the pan, add the chicken breasts and ¼ cup of wine to the pan and roast for 15 minutes. Flip the chicken over, add the remaining ¼ cup wine to the pan, and continue to roast until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F and the potatoes are tender, about 15 minutes longer.

Per serving (4 oz chicken breast and ½ cup potatoes) 249 Cal, 5 g Total Fat, 1 g Sat Fat, 215 mg Sod, 18 g Total Carb, 1 g Sugar, 3 g Fib, 28 g Prot.

TEST KITCHEN TIP

If you don’t have white wine, or prefer not to use it in your cooking, try chicken broth mixed with a squeeze of lemon or splash of vinegar, instead, without compromising the flavor of the recipe.