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Herb and Cheese-Stuffed Roast Chicken
Herb and Cheese-Stuffed Roast Chicken

Herb and Cheese-Stuffed Roast Chicken

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Cook Minutes 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
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!
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Special Extra
Garnish with sprigs of additional fresh rosemary.
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Substitute
Substitute fresh thyme for the rosemary.
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Nutrition
Calories
630
Calories From Fat
0
% 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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