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Rosemary-Roasted Chicken & Potatoes

 Rosemary-Roasted Chicken & Potatoes
Recipe provided by Philadelphia® Cream Cheese
6 ServingsPrep Time: 20 min Total Time: 1 hr 45 min


  • 6 ounces (3/4 of 8-oz. pkg.) PHILADELPHIA® Cream Cheese, softened
  • 2 teaspoon dried rosemary leaves, divided
  • 1 teaspoon pepper, divided
  • 1 whole roasting chicken (3-1/2 lb.)
  • 6 tablespooon KRAFT® Zesty Italian Dressing, divided
  • 2 pounds red potatoes (about 5), cut into 1-inch chunks
  • 6 slices Oscar Mayer® Bacon, crisply cooked, crumbled
  • 2 green onions, sliced


  • 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 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°F), stirring potatoes every 30 min.
  • TRANSFER chicken to large serving dish, reserving juices in pan. Let

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Rosemary-Roasted Chicken & Potatoes (continued)

Directions (continued)

  • 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. Yield: 6 servings.
NOTE: Don't be alarmed if you tear the skin a bit - the chicken will still be deliciously moist.
Nutritional Facts: 1 serving equals 530 calories, 31 g fat (11 g saturated fat), 135 mg cholesterol, 500 mg sodium, 27 g carbohydrate, 3 g fiber, 36 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.