Main dishes

Herb and Cheese Stuffed Roast Chicken

Herb and Cheese Stuffed Roast Chicken recipe

photo by:kraft

Was very tasty! I made this for lunch for my sisters and we all loved it so much they asked me to make it the same day for dinner! For lunch I used a whole chicken, for...read more

posted by

amorales5971

on 1/29/2012

time

prep:

30 min

total:

2 hr

servings

total:

6 servings

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What You Need

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

Tbsp. fresh rosemary leaves

cloves garlic, minced, divided

1/2

tsp. freshly ground black pepper

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

lemon, halved

1/4

cup olive oil, divided

large baking potatoes (1-1/2 lb.), peeled, cut into chunks

sweet potatoes (1-1/2 lb.), peeled and cut into chunks

Make It

HEAT oven to 375ºF.

MIX cream cheese, rosemary, half the garlic and pepper. Starting at neck of chicken, use handle of wooden spoon or fingers to carefully separate skin from meat of breast, thighs and legs, being careful not to tear the skin. Spoon cream cheese mixture under skin; use fingers to spread mixture out to thighs and legs. Place lemon halves into cavity of chicken. Place chicken in shallow pan. Brush with 2 Tbsp. oil.

TOSS potatoes with remaining oil and garlic in separate pan. Bake chicken and potatoes 1-1/4 to 1-1/2 hours or until chicken is done (165º F), stirring potatoes every 30 min.

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