Photo of Rosemary Roast Chicken with Potatoes by WW

Rosemary Roast Chicken with Potatoes

Points® value
Total Time
1 hr 10 min
15 min
55 min
Tastes hearty and makes your place smell fantastic? Yes and yes. Other root veggies, like turnips, rutabagas, and carrots, would hit the spot too. If you don’t have white wine or prefer not to use it in your cooking, try chicken stock mixed with a squeeze of lemon or a splash of vinegar, which won’t compromise the flavour of the recipe.


Cooking spray

4 spray(s)

Yukon gold potato

2 pound(s), cut into 1-inch chunks

Olive oil

4 tsp(s), divided

Table salt

½ tsp(s)

Black pepper

½ tsp(s)


2 clove(s), large, finely chopped


4 tsp(s), fresh, chopped

Uncooked skinless chicken breast with bone

2 pound(s), 8 (4-oz) breasts

White wine

½ cup(s), 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 black pepper. Roast until the potatoes begin to brown, 15 to 20 minutes.
  3. Meanwhile, in a small bowl, combine the remaining oil, the garlic, rosemary, and the remaining ¼ tsp salt and ¼ tsp black pepper. Coat the chicken breasts on both sides with the mixture.
  4. Stir the potatoes and move them to 1 side of the pan. Add the chicken and ¼ cup 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 more.
  5. Per serving: 4 oz chicken breast and ½ cup potatoes