Weight Watchers Roasted Rosemary Chicken and Potatoes
Try this Roasted Rosemary Chicken and Potatoes recipe, or contribute your own.
Try this Roasted Rosemary Chicken and Potatoes recipe, or contribute your own.
- 1 cup of white wine
- 1/2 teaspoon of salt
- 3 1/2 pounds of boneless skinless chicken breasts. i like to substitute some of the breasts with a couple of wings.
- 4 teaspoons of chopped rosemary can be fresh or already done.
- 2 medium cloves of garlic minced
- 1/2 teaspoon of black pepper
- 2 pounds of yukon gold potatoes cut into 1 inch chunks.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (313g)
- Sodium 290.685 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- 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, ¼ teaspoon of the salt, ¼ 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 ½ 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 ½ cup of wine, and roast until the potatoes are tender and chicken is cooked through. About another 20 minutes.
Staggering the addition of liquid during roasting prevents the steaming effect that ruins proper skin browning and crisp edges. Introducing the first half-cup of white wine at the twenty-minute mark allows initial surface dehydration to occur on the chicken and Yukon Gold potatoes before moisture enters the roasting pan. This measured approach guarantees that the starches on the exterior of the one-inch potato chunks set properly instead of dissolving into a heavy purée.
Dry white wines containing moderate acidity work best here because the alcohol evaporates while the residual acid breaks down surface proteins on the boneless breasts. Mashing the garlic directly with salt before application creates a cohesive paste that adheres firmly to poultry surfaces without burning during the initial dry heat phase at 425 degrees Fahrenheit. Ensuring the rosemary is minced finely releases the essential oils necessary to infuse the surrounding fat and pan juices.
Prepared poultry dishes containing potatoes demand specific handling if intended for future meals because cooked tubers undergo structural changes during freezing. While the roasted chicken portions retain quality in a sealed container for up to three months, the potato chunks tend to release trapped water upon thawing and become mealy. Undercooking the potato chunks slightly before freezing mitigates this textural breakdown, though fresh preparation always yields superior results.
Reheating stored portions requires a moderate oven rather than a microwave to restore crispness to the exterior surfaces. Adding a splash of broth or remaining wine to the storage vessel before covering it with foil prevents the lean breast meat from drying out further during the warming process. Heating the components until internal temperatures reach 165 degrees ensures food safety while maintaining the integrity of the roasted aromatics.
