Herb & Garlic Roast Chicken with Balsamic Vegetables

• 8 bone-in chicken thighs (2-1/4 lb./1 kg)
• 1/2 cup Philadelphia Herb & Garlic Cream Cheese Product
• 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, divided
• 1-1/2 lb. (675 g) red new potatoes, halved
• 3 carrots, cut diagonally into 1-inch-thick slices Target 2 lb For $3.00 thru 02/06

1. Heat oven to 400 degrees F.
2. Use handle of wooden spoon or your fingers to carefully loosen skin from chicken thighs, being careful to not tear the skin.
3. Spoon 1 Tbsp.
4. cream cheese product under skin of each thigh.
5. Place on a parchment lined baking sheet; brush with 2 Tbsp.
6. dressing.
7. Toss potatoes and carrots with remaining dressing; place around chicken.
8. Bake 40 to 45 min.
9. or until chicken is done (170 degrees F).
10. Serve chicken with vegetables.

chicken, philadelphia, olive oil, red new potatoes, carrots

Taken from www.kraftrecipes.com/recipes/herb-garlic-roast-chicken-balsamic-vegetables-129749.aspx (may not work)