Herb and Garlic Roast Chicken with Balsamic Vegetables
By doodanger
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Ingredients
- 8 bone in thighs (2 1/4lb./1 kg.)
- 1/2 cup phili herb and garlic cream cheese spread (1/2 of 250g. tub)
- 1/4 cup extra virgin olive oil aged balsamic vinaigrette dressing, divided
- 1 1/2 lb. (675g.) baby red potatoes, halved
- 3 carrots, cut diagonally into 1 inch thick slices
Details
Preparation time 15mins
Cooking time 60mins
Preparation
Step 1
Heat oven to 400F. Use handle of a wooden spoon or your fingers to carefully loosen skin from chicken thighs, being careful not to tear the skin. Spoon 1 tbsp. of phili under skin of each thigh. Place on a parchment lined baking sheet; brush with 2 tbsp. dressing. Toss potatoes and carrots with remaining dressing; place around chicken. Bake 40 to 45 minutes or until chicken is done. Serve chicken with vegetables.
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