Ingredients
6ozPhiladelphia Cream Cheese,softened
2tspdried rosemary leaves,divided
1tsppepper,divided
3½lbsroasting chicken,(1 whole)
6tbspKraft Zesty Italian Dressing,divided
2lbsred potatoes,cut into 1-inch chunks
6Oscar Mayer Bacon slices,crisply cooked, crumbled
2green onions,sliced
Preparation
Heat the oven to 375 degrees F.
Mix the cream cheese, 1 teaspoon rosemary and ½ teaspoon pepper in a bowl.
Starting at neck of chicken, use the handle of a wooden spoon or fingers to carefully separate the skin from the meat of the breast, thighs and legs of chicken, being careful to not tear the skin.
Spoon the cream cheese mixture under skin, then use fingers to push and spread some of the mixture out to thighs and legs. Place chicken in shallow baking pan. Brush with 2 tablespoons Italian dressing.
Toss the potatoes with remaining dressing, rosemary and pepper in separate pan.
Bake chicken and potatoes 1¼ hours or until chicken is done, stirring potatoes every 30 minutes.
Transfer the chicken to large serving dish, reserving juices in pan. Let chicken stand for 10 minutes.
Add the bacon and onions to potatoes, then mix lightly. Spoon around the chicken in the dish. Skim the fat from the reserved chicken juices in pan, then discard. Spoon juices over chicken and potatoes.
Serve and enjoy.
