Main dishes

Rosemary-Roasted Chicken & Potatoes

Rosemary-Roasted Chicken & Potatoes recipe

photo by:kraft

This is no ordinary roasted bird. Filling the chicken with a layer of cream cheese, rosemary and pepper just under the skin is the key to making it extraordinary.

time

prep:

20 min

total:

1 hr 45 min

servings

total:

6 servings

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What You Need

oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

tsp. dried rosemary leaves, divided

tsp. pepper, divided

whole roasting chicken (3-1/2 lb.)

Tbsp. KRAFT Zesty Italian Dressing, divided

lb. red potatoes (about 5), cut into 1-inch chunks

slices OSCAR MAYER Bacon, crisply cooked, crumbled

green onions, sliced

It's for dipping and dunking and mixing-upping. And yes, for salad too.

Make It

HEAT oven to 375°F.

MIX cream cheese, 1 tsp. rosemary and 1/2 tsp. pepper. Starting at neck of chicken, use handle of wooden spoon or fingers to carefully separate skin from meat of the breast, thighs and legs of chicken, being careful to not tear the skin. Spoon cream cheese mixture under skin; use fingers to push and spread some of the mixture out to thighs and legs. Place chicken in shallow pan. Brush with 2 Tbsp. dressing.

TOSS potatoes with remaining dressing, rosemary and pepper in separate pan. Bake chicken and potatoes 1-1/4 hours or until chicken is done (165ºF), stirring potatoes every 30 min.

TRANSFER chicken to large serving dish, reserving juices in pan. Let chicken stand 10 min. Meanwhile, add bacon and onions to potatoes; mix lightly. Spoon around chicken in dish. Skim fat from reserved chicken juices in pan; discard. Spoon juices over chicken and potatoes.

Kraft Kitchens Tips

Serving Suggestion

Serve with a crisp, mixed green salad tossed with your favorite KRAFT Dressing to round out the meal.

Note

Don't be alarmed if you tear the skin a bit - the chicken will still be deliciously moist.

Note

Baking the chicken and potatoes in separate pans makes it easy to reserve the flavorful juices of the chicken in one pan while the potatoes are baked to crisp and golden brown-perfection in the other pan.

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njss2000

posted:6/15/2012

I didn't like the cream cheese filling with the chicken but the potatoes got raves from my husband. I will go back to my other chicken recipes.

a cook

posted:4/8/2012

This is one of our favorite recipes! We have it quite often and it's so easy. When I serve it to friends they always ask for the recipe.

traceytanzey

posted:1/16/2012

will certainly make again, delicious.

CynthiaDick

posted:12/12/2011

We love chicken in our house and this recipe was change from the BBQ and fry it. I would to have new reipes of cooking chicken.

richa521

posted:5/10/2011

Chicken and potatoes were both very good. I didn't think the cream cheese stuffed under the skin added much flavor though, maybe it'd be better with a flavored cream cheese or garlic herb spreadable cheese.

funkyco

posted:3/16/2011

potatoes bland, chicken bland

a cook

posted:3/3/2011

Very tasty chicken! A real crowd pleaser & the potatoes were awesome.

suzilane

posted:12/15/2010

very easy and quick. Made this while cleaning up my kitchen after a busy day of baking. The kids really liked it. Hubby like the potatoes really well.

niknupforchrist

posted:12/1/2010

Next time I am making more potatoes! Amazing flavor

ericacosby

posted:8/13/2010

I made this tonight but I used chicken breast halves with skin instead of a roasting chicken (since it was just for 2 people). The chicken was delicious, moist and tender. I seasoned the chicken before stuffing it with a little season salt, garlic powder and black pepper. I used fresh rosemary from my herb garden, and instead of green onions I used chives (also from the herb garden). This dish was easy and delicious. I can't wait for leftovers tomorrow!!