HERB AND CHEESE STUFFED ROAST CHICKEN

Herb and Cheese Stuffed Roast Chicken image

Don't let the 2-hour total time throw you: The actual kitchen prep time for this glorious Herb and Cheese Stuffed Roast Chicken is just 30 minutes.

Provided by My Food and Family

Categories Recipes

Time 2h

Yield Makes 6 servings.

Number Of Ingredients 9

Ingredients

6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. fresh rosemary leaves
4 cloves garlic, minced, divided
1/2 tsp. freshly ground black pepper
1 whole whole chicken (3-1/2 lb.)
1 lemon, halved
1/4 cup olive oil, divided
2 large baking potatoes (1-1/2 lb.), peeled, cut into chunks
2 sweet potatoes (1-1/2 lb.), peeled and cut into chunks

Steps:

Heat oven to 375ºF.
Mix cream cheese, 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 into cavity of chicken. Place chicken in shallow pan. Brush with 2 Tbsp. oil.
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 (165º F), stirring potatoes every 30 min.
Transfer chicken to large serving dish, reserving juices in pan. Let chicken stand 10 min. Spoon potatoes around chicken. Skim fat from reserved juices in pan; discard fat. Spoon juices over chicken and potatoes.

Nutrition Facts : Calories 590, Fat 33 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 130 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 34 g