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Main Course

Dinner

Herb and Cheese-Stuffed Roast Chicken

Name: Herb and Cheese-Stuffed Roast Chicken
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6 servings, 1/6 recipe (132 g) each
Ingredients: 175 g (about 3/4 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, softened; 1 Tbsp. coarsely chopped fresh rosemary; 4 cloves garlic, minced, divided; 1/2 tsp. freshly ground black pepper; 1 whole roasting chicken (3-1/2 lb./1.6 kg); 1 lemon, halved; 1/4 cup olive oil, divided; 2 large baking potatoes (1-1/2 lb./675 g), peeled, cut into chunks; 2 large sweet potatoes (1-1/2 lb./675 g), peeled, cut into chunks

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2 Hr

Prep : 30 Min Cook: 1 Hr 30 Min

There are so many reasons to love roast chicken - here’s one more! This roast chicken recipe features a herb and garlic stuffing under the skin and a touch of lemon for added flavour. We’ve even taken care of the side dish - our Herb and Cheese-Stuffed Roast Chicken comes with oven-roasted potatoes!

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6 Servings

Original recipe yields 6 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

175 g (about 3/4 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, softened

1 Tbsp. coarsely chopped fresh rosemary

4 cloves garlic, minced, divided

1/2 tsp. freshly ground black pepper

1 whole roasting chicken (3-1/2 lb./1.6 kg)

1 lemon, halved

1/4 cup olive oil, divided

2 large baking potatoes (1-1/2 lb./675 g), peeled, cut into chunks

2 large sweet potatoes (1-1/2 lb./675 g), peeled, cut into chunks

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How do I make it ?

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Step 1

Heat oven to 375ºF.

Step 2

Mix cream cheese spread, 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 in cavity of chicken. Place chicken in shallow pan. Brush with 2 Tbsp. oil.

Step 3

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 (170º F), stirring potatoes every 30 min.

Step 4

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

Kraft Kitchen Tips!

Special Extra

Garnish with sprigs of additional fresh rosemary.

Substitute

Substitute fresh thyme for the rosemary.

Nutrition

Calories

630

Calories From Fat

% Daily Value

Fat 29 g

Saturated fat 9 g

45 %

Cholesterol 135 mg

Sodium 320 mg

13 %

Carbohydrate 48 g

Fibre 6 g

Sugars 7 g

Protein 42 g

Vitamin A

80 %

Vitamin C

25 %

Calcium

10 %

Iron

20 %

Servings

6 servings, 1/6 recipe (132 g) each

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.

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