ROSEMARY-ROASTED CHICKEN & POTATOES

Rosemary-Roasted Chicken & Potatoes image

This is no ordinary roasted bird. Filling the chicken with a layer of cream cheese, rosemary and pepper just under the skin is the key to making it extraordinary.

Provided by My Food and Family

Categories Home

Time 1h45m

Yield 6 servings

Number Of Ingredients 8

Ingredients

6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 tsp. dried rosemary leaves, divided
1 tsp. pepper, divided
1 whole whole chicken (3-1/2 lb.)
6 Tbsp. KRAFT Zesty Italian Dressing, divided
2 lb. red potatoes (about 5), cut into 1-inch chunks
6 slices OSCAR MAYER Bacon, crisply cooked, crumbled
2 green onions, sliced

Steps:

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 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, rosemary and pepper 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 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 570, Fat 30 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 140 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 40 g