ROSEMARY-ROASTED CHICKEN AND POTATOES

Rosemary-Roasted Chicken and Potatoes image

A whole chicken is stuffed with a herb-seasoned cream cheese mix and roasted with red potatoes flavored with rosemary, green onions, and bacon.

Provided by Philadelphia

Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese

Time 1h45m

Yield 6

Number Of Ingredients 8

Ingredients

6 ounces PHILADELPHIA Cream Cheese, softened
2 teaspoons dried rosemary leaves, divided
1 teaspoon pepper, divided
1 (3 1/2) pound whole roasting chicken
6 tablespoons KRAFT Zesty Italian Dressing, divided
2 pounds red potatoes, cut into 1-inch chunks
6 slices OSCAR MAYER Bacon, crisply cooked, crumbled
2 green onions, sliced

Steps:

Heat oven to 375 degrees 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 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 baking pan. Brush with 2 Tbsp. dressing.
Toss potatoes with remaining dressing, rosemary and pepper in separate pan. Bake chicken and potatoes 1-1/4 hours or until chicken is done (165 degrees F), stirring potatoes every 30 min.
Transfer chicken to large serving dish, reserving juices in pan. Let chicken stand 10 min. Meanwhile, add bacon and onions 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 620.1 calories, Carbohydrate 27.3 g, Cholesterol 200 mg, Fat 35 g, Fiber 3 g, Protein 47.5 g, SaturatedFat 11.4 g, Sodium 487.5 mg, Sugar 2 g