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Roasted Chicken and Potatoes

Yield 4 servings


  • 4 garlic cloves, minced
  • 1 tablespoon dried rosemary, crushed
  • 1 1/3 pounds potatoes, cut into 1/2-inch chunks
  • 4 bone-in chicken breast halves
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

How to Make It

  1. Stir together garlic and rosemary. Set aside 2 teaspoons.

  2. Place potato pieces in a lightly greased 13- x 9-inch pan. Coat potato with vegetable cooking spray; toss with remaining garlic mixture.

  3. Loosen skin from chicken breasts by inserting fingers and gently pushing between the skin and meat. Place 1/2 teaspoon reserved garlic mixture beneath skin of each breast half. Place chicken, skin side up, on potato. Coat chicken with cooking spray; sprinkle with salt and pepper.

  4. Bake at 425° for 45 minutes or until done.