Comida Kraft
Recipe Box

Rosemary-Roasted Chicken & Potatoes

Rosemary-Roasted Chicken & Potatoes is rated 4.3164556962025316 out of 5 by 79.
Prep Time
20
min.
Total Time
1
hr.
45
min.
Servings

6 servings

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.

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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.

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.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 530
Total fat 31g
Saturated fat 11g
Cholesterol 135mg
Sodium 500mg
Carbohydrate 27g
Dietary fiber 3g
Sugars 3g
Protein 36g
% Daily Value
Vitamin A 15 %DV
Vitamin C 10 %DV
Calcium 6 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 1 out of 5 by from Not what I expected. 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.
Date published: 2007-09-29
Rated 3 out of 5 by from As far as the taste goes it's very good. As far as the taste goes it's very good. But when it comes to the preparation of the meal...not so good! The chicken was very hard for me to prepare, I had a hard time seperating the skin ( I eventually used a knife) and spreading the cheese. The potatoes dried out half way through cooking so I added a little water and more dressing. The chicken was very tender but had too much cream cheese on it, it kinda ruined it for me. Next time I will only use about half the cream cheese and add water to the potatos! The good thing was my husband actually liked it! Oh, and it turned out beautiful, I wanted to take a picture before we ate it! (I'm not a good chicken cooker)
Date published: 2007-09-11
Rated 4 out of 5 by from I made this recipe for my mom for Mother's Day. I made this recipe for my mom for Mother's Day. It was the first time I ever cooked a whole chicken. The recipe was easy to follow (the hardest part is getting the cream cheese mixture under the skin), and the chicken turned out delicious! I had to hold it in the oven because my parents were late, but even after an hour covered with foil in a 200 degree oven it was moist and tasty. Even the potatoes weren't as dried out as you would expect. They had a great flavor too. I'd definitely make it again...we had no leftovers and it was about a 4lb. chicken!
Date published: 2009-05-19
Rated 5 out of 5 by from I made this tonight but I used chicken breast halves with skin instead of a roasting chicken (since... 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!!
Date published: 2010-08-13
Rated 3 out of 5 by from This took an extra 15 minutes to cook than what the recipe says and by the time I'd hacked into it... This took an extra 15 minutes to cook than what the recipe says and by the time I'd hacked into it to make sure it was done, I'd lost the nice presentation. Next time I will cook it longer and add more rosemary. Also, the potatoes didn't last long. I will use 3lbs next time. They also didn't need to cook as long as the chicken. Some of them had turned to mush by the time the chicken was done.
Date published: 2008-10-06
Rated 5 out of 5 by from I am a mother and a daycare provider, so anything easy...I'm all for! I am a mother and a daycare provider, so anything easy...I'm all for! I prepared this at nap time and popped it in the oven ran my little one to dance and home just in time to whipp up another side and enjoyed! I was a bit hesitant about how the cream cheese would be just rubbed under the skin like that, but as I should know, you can never go wrong with cream cheese!!
Date published: 2008-01-06
Rated 4 out of 5 by from I normally wear gloves when cooking, specially chicken. I normally wear gloves when cooking, specially chicken. It was the first time I try to separate the skin of a bird and it was really really easy, the gloves helped? don't know. Don't scream please I used spreadable cream cheese, delicious and easy. I put the potatoes later in the oven, I think less time is enough and it worked perfectly. Thank you :)
Date published: 2009-02-18
Rated 4 out of 5 by from The potatoes were AMAZING! The potatoes were AMAZING! Very flavorful and tasty -the whole family commented on how good they were. I found the chicken to be moist but without much flavor. It was also difficult to get the cream cheese mixture underneath the skin, even using the handle of a spatula. Would definitely make the potatoes again, but I'm not sure about the chicken.
Date published: 2009-05-01
  • 2016-08-25T10:39CST
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