2 large baking potatoes (1-1/2 lb.), peeled, cut into chunks
2 sweet potatoes (1-1/2 lb.), peeled and cut into chunks
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Let's Make It
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.
Save 30 calories and 3 g of fat per serving by preparing as directed with PHILADELPHIA Neufchatel Cheese.
Garnish with additional fresh rosemary.
Prepare as directed substituting fresh thyme leaves for rosemary.
Calories From Fat
% Daily Value*
Total Fat 33g
Saturated Fat 11g
Trans Fat 1g
Total Carbohydrates 40g
Dietary Fiber 5g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.