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Main dishes

Herb and Cheese Stuffed Roast Chicken

Herb and Cheese Stuffed Roast Chicken recipe
photo by:kraft
Don't let the 2-hour total time throw you: The actual kitchen prep time for this glorious Herb and Cheese Stuffed Roast Chicken is just 30 minutes.
30 min
2 hr
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
tsp.  freshly ground black pepper
whole  roasting chicken (3-1/2 lb.)
 lemon, halved
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.

Kraft Kitchens Tips

Healthy Living
Save 30 calories and 3 g of fat per serving by preparing as directed with PHILADELPHIA Neufchatel Cheese.
Special Extra
Garnish with additional fresh rosemary.
Prepare as directed substituting fresh thyme leaves for rosemary.
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