Rosemary-Roasted Chicken & Potatoes

Diets

Gluten free

Ingredients

Meat
- 6 slices Bacon, cooked
- 1 Chicken (3-1/2 lb./1.6 kg, whole

Produce
- 4 2 lb. (900 g red potatoes
- 2 Green onions
- 2 tsp Rosemary, dried leaves

Condiments
- 6 tbsp Kraft zesty italian dressing

Baking & Spices
- 1 tsp Pepper

Dairy
- 175 g Philadelphia brick cream cheese

Time
Prepare: 20M
Cook: 1H 45M

Found on kraftcanada.com

Description

Sure, you can buy a great roast chicken. But for Sunday night dinner with family, it feels great to serve one you made yourself. Our secret for the moist and flavourful chicken is the addition of a seasoned cream cheese mixture under the skin. The Kraft Kitchens will show you that the technique is a cinch, and the resulting flavour will blow your family away. By cooking the chicken and potatoes in the same oven at the same temperature, you get a complete dish with very little work. Read MoreRead Less

Ingredients

175 g (3/4 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
2 tsp. dried rosemary leaves, divided
1 tsp. pepper, divided
1 whole chicken (3-1/2 lb./1.6 kg)
6 Tbsp. Kraft Zesty Italian Dressing, divided
2 lb. (900 g) red potatoes (about 4), cut into 1-inch chunks
6 slices bacon, cooked, crumbled
2 green onions, sliced

Directions

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 breast, thighs and legs, being careful to not tear the skin. Spoon cream cheese mixture under skin; use fingers to push and spread some of the chicken mixture out to thighs and legs. Place chicken in shallow pan. Brush with 2 Tbsp. of the dressing. Toss potatoes with remaining dressing, rosemary and pepper in separate 13x9-inch pan. Bake chicken and potatoes 1 hour 15 min. or until chicken is done (170ºF), stirring potatoes every 30 min. Transfer chicken to large serving dish, reserving juices in pan. Cover chicken; let stand 10 min. Meanwhile, add bacon and onions to potatoes; mix lightly. Spoon around chicken in dish. Slice chicken. Skim fat from chicken drippings in pan; discard. Drizzle drippings over chicken and vegetables.

Nutrition

Nutritional Information Serving Size 6 servings, 1/6 recipe (378 g) each AMOUNT PER SERVING Calories 530 % Daily Value Total fat 28g Saturated fat 10g Cholesterol 155mg Sodium 580mg Carbohydrate 23g Dietary fibre 2g Sugars 2g Protein 44g Vitamin A 15 %DV Vitamin C 45 %DV Calcium 6 %DV Iron 25 %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.

Serves: 6 servings, 1/6 recipe (378 g) each
Prepare: PT20M
Cook Time: PT1H45M
TotalTime: 105