Herb & Garlic Roast Chicken with Balsamic Vegetables

By nancyjcanzi

Ingredients

• 8 bone-in chicken thighs (2-1/4 lb./1 kg)
• 1/2 cup (1/2 of 250-g tub) Philadelphia Herb & Garlic Cream Cheese Spread
• 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, divided
• 1-1/2 lb. (675 g) new red potatoes, halved
• 3 carrots, cut diagonally into 1-inch-thick slices

Preparation

Step 1

HEAT oven to 400ºF.

USE handle of wooden spoon or your fingers to carefully loosen skin from chicken thighs, being careful to not tear the skin. Spoon 1 Tbsp. cream cheese spread 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 min. or until chicken is done (170ºF). Serve chicken with vegetables.