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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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posted:
11/6/2007
I used balsamic vinegrette dressing instead of zesty Italian and it was very good, especially the potatoes. My husband really enjoyed this.
posted:
11/5/2007
i'm also going to try it with chicken breasts with teh skin on, but it was sooo good! The kids even came back for seconds! I needed a bigger bird!
posted:
10/12/2007
My family LOVED this and asked me to make it again before dinner was over.
posted:
10/11/2007
YUM YUM YUM!! SO delicious. My family LOVED it. My 6 year old and 3 year old couldn't get enough! Moist, tasty, all around just fabulous! I am recommending it to everyone I know. :-)
posted:
10/6/2007
Since I'm in the South and it has been extremely warm this summer, I cooked the chicken in the crockpot and the potatoes in the microwave instead of the oven. It came out very moist, fork tender and the flavor was wonderful!
posted:
10/3/2007
This recipe was sooooo great! I made it for my first night at my new house and it was a big hit....I will defintly make it again!
posted:
10/2/2007
It was so good!!! The cream cheese and rosemary gave it great flavor! The potatoes were great too!! My kids loved it too!
posted:
10/2/2007
This recipe was ok. I used chicken breasts and rolled the cream cheese mixture inside. My cream cheese also came out lumpy with an odd tangy flavor to it. The potatoes were very good, but I won't keep the recipe for the chicken.
posted:
9/29/2007
Not what I expected. While the chicken was moist, I didn't think it was any more moist than my usual method of butter/herb rub or olive oil/herb rub. Furthermore, once cooked, the cream cheese kind of lumped up and left little curds in the pan juices. The cream cheese gave the pan juices a tangy taste and a very unappetizing look. I would use the same cooking method, but substitute out the cream cheese and use a few pats of butter. It's not worth the cost of a whole package of cream cheese. Everyone has butter or olive oil on hand, just use that. The roasted potatoes were excellent. I added in some chunks of carrots as well and they were great too.
posted:
9/26/2007
Very easy and very good! I kinda wondered about stuffing the chicken with cream cheese, but it turned out great.
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