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Rosemary-Roasted Chicken and Potatoes

Rated as 3.83 out of 5 Stars
81

"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

1 h 45 m servings 620
Original recipe yields 6 servings

Directions

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  1. 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.
  2. 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.
  3. 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.

Footnotes

  • 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


Per Serving: 620 calories; 35 27.3 47.5 200 487 Full nutrition

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Reviews

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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! Pu...

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 ...

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 simp...

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.