ROASTED SPICY CHICKEN & POTATOES

Roasted Spicy Chicken & Potatoes image

Roasted chicken and potatoes sounds like a great idea. Know what sounds even better? Adding fresh cilantro, chipotle powder and cream cheese to the mix.

Provided by My Food and Family

Categories Home

Time 1h45m

Yield 6 servings

Number Of Ingredients 10

Ingredients

6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. chopped fresh cilantro, divided
1 tsp. chipotle chile pepper powder, divided
1/2 tsp. lime zest
1 whole chicken (3-1/2 lb.)
6 Tbsp. KRAFT Zesty Lime Vinaigrette Dressing, divided
2 lb. red and white new potatoes, cut into 1-inch chunks
6 slices OSCAR MAYER Bacon, cooked, crumbled
2 green onions, sliced
2 fresh jalapeño peppers, seeded, thinly sliced

Steps:

Heat oven to 375°F.
Mix cream cheese, 1 Tbsp. cilantro, 1/2 tsp. chile powder and lime zest. 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 pan. Brush with 2 Tbsp. dressing.
Toss potatoes with remaining dressing, cilantro and chile powder in separate pan. Bake chicken and potatoes 1-1/4 hours or until chicken is done (165ºF), stirring potatoes every 30 min. Transfer chicken to large serving dish, reserving juices in pan. Let chicken stand 10 min.
Meanwhile add bacon, onions and jalapeño peppers to potatoes; mix lightly. Spoon around chicken in dish. Skim fat from reserved chicken juices in pan; discard. Spoon juices over chicken and potatoes.

Nutrition Facts : Calories 520, Fat 29 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 135 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 35 g