Rosemary-Roasted Chicken and Potatoes

Rosemary-Roasted Chicken and Potatoes

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"A whole chicken is stuffed with a herb-seasoned cream cheese mix and roasted with red potatoes flavored with rosemary, green onions, and bacon."
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1 h 45 m servings 620 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 620 kcal
  • 31%
  • Fat:
  • 35 g
  • 54%
  • Carbs:
  • 27.3g
  • 9%
  • Protein:
  • 47.5 g
  • 95%
  • Cholesterol:
  • 200 mg
  • 67%
  • Sodium:
  • 487 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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.


  • Serving Suggestion: Serve with a crisp, mixed green salad tossed with your favorite KRAFT Dressing to round out the meal.
  • Note: Don't be alarmed if you tear the skin a bit - the chicken will still be deliciously moist.
  • Note: Baking the chicken and potatoes in separate pans makes it easy to reserve the flavorful juices of the chicken in one pan while the potatoes are baked to crisp and golden brown-perfection in the other pan.



Easy and very flavorful! I was surprised how easy it was to separate the skin from the chicken without tearing it. I'm a novice cook, so if that part is giving you pause, don't! go for it! Pu...

Use a 7lb hen and adjusted the seasonings. It made my whole house smell so delicious. Roasted the potatoes on 350 for a little longer since I had a larger chicken. I also separated the potatoes ...

You must have an acquired taste to eat this. If you make this recipe way less cream cheese and make sure you really like rosemary. Do NOT use the Italian dressing w/ the rosemary.... It was simp...