A whole chicken is stuffed with a herb-seasoned cream cheese mix and roasted with red potatoes flavored with rosemary, green onions, and bacon.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Heat oven to 375 degrees 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 baking pan. Brush with 2 Tbsp. dressing.

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  • Toss potatoes with remaining dressing, rosemary and pepper in separate pan. Bake chicken and potatoes 1-1/4 hours or until chicken is done (165 degrees F), 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.

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.

Nutrition Facts

620 calories; 35 g total fat; 200 mg cholesterol; 487 mg sodium. 27.3 g carbohydrates; 47.5 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/08/2010
Easy and very flavorful! I was surprised how easy it was to separate the skin from the chicken without tearing it. I'm a novice cook so if that part is giving you pause don't! go for it! Putting the mixture under the skin lets it really permeate the meat while it's cooking. So good! Read More
(6)

Most helpful critical review

Rating: 1 stars
10/12/2010
You must have an acquired taste to eat this. If you make this recipe way less cream cheese and make sure you really like rosemary. Do NOT use the Italian dressing w/ the rosemary.... It was simple to make so thats why it gets one star Read More
(1)
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/08/2010
Easy and very flavorful! I was surprised how easy it was to separate the skin from the chicken without tearing it. I'm a novice cook so if that part is giving you pause don't! go for it! Putting the mixture under the skin lets it really permeate the meat while it's cooking. So good! Read More
(6)
Rating: 5 stars
03/08/2010
Easy and very flavorful! I was surprised how easy it was to separate the skin from the chicken without tearing it. I'm a novice cook so if that part is giving you pause don't! go for it! Putting the mixture under the skin lets it really permeate the meat while it's cooking. So good! Read More
(6)
Rating: 5 stars
01/28/2014
Use a 7lb hen and adjusted the seasonings. It made my whole house smell so delicious. Roasted the potatoes on 350 for a little longer since I had a larger chicken. I also separated the potatoes for my non bacon eating child so 1/2 had bacon and onions and the other 1/2 were just out of the pan. both were great. Read More
(1)
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Rating: 1 stars
10/12/2010
You must have an acquired taste to eat this. If you make this recipe way less cream cheese and make sure you really like rosemary. Do NOT use the Italian dressing w/ the rosemary.... It was simple to make so thats why it gets one star Read More
(1)
Rating: 5 stars
05/11/2016
One of my family's go to dishes! I have always roasted the chicken in the oven and recently tried it in the crock pot instead. Was much more juicy that way and the skin browned nicely. Read More