Rosemary-roasted chicken & potatoes

From:Kraft

6 oz cream cheese, softened
1 tsp pepper, divided
6 Tbsp italian dressing
6 slices bacon, cooked & crumbled
2 green onions
2 tsp dried rosemary
4-6 chicken breasts
2 lb. red potatoes, chunked

Heat oven to 375. Mix cream cheese, 1 tsp rosemary & 1/2 tsp pepper. Place chicken in 9 x 13 pan. Spread cream cheese mix on top of chicken. Brush with 2 Tbsp dressing. Toss potatoes with remaining dressing, rosemary, and pepper in seperate pan. Bake chicken and potatoes 1-1 1/4 hours, stirring potatoes every 30 min. Meanwhile, add bacon and onions to potatoes. Mix lightly. Spoon juices from chicken on potatoes.