Lemon Rosemary Chicken
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Lemon Rosemary Chicken


1 Lemon Cheesecake Cheeseball & Dessert Mix
2 lbs skin-on bone-in chicken, such as thighs or drumsticks
1 cup chicken broth
2 Tbs minced garlic
2 Tbs butter
8 rosemary sprigs (2 Tbsp. if using dried herbs)
1 lb fingerling potatoes
1 lemon, halved
1 salt and pepper


Preheat the oven to 400 degrees. Set the chicken (skin side up), potatoes and lemon halves out in baking dish.  Try to keep the chicken from touching other chicken so the meat cooks more evenly.  Put the small potatoes into the spaces between the chicken. Sprinkle liberally with salt and pepper. 
Pull the leaves off of the rosemary sprigs and put them in a sauce pot.   Add Cheeseball Mix, chicken broth, garlic and butter to pot .  Heat mixture over medium low heat.  Allow the butter to melt and stir so all ingredients are combined.  Let the sauce reach a gentle boil then reduce to a simmer for a couple of minutes.
Sprinkle chicken and potatoes with Topping packet then pour rosemary mixture over the top.  Cook the chicken for about 50 minutes, or until skin is brown and chicken is cooked through.