Herb and Garlic Roast Chicken with Balsamic Vegetables

By doodanger

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

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.