Roast Chicken Stuffed with Garlic and Rosemary Cream Cheese
Easy recipe for Roast Chicken stuffed with a delicious mixture of cream cheese, rosemary and garlic.
Servings : 8
Ingredients
- butter for baking dish
- 1 whole chicken (about 4-pounds), washed and dried
- 4- ounces cream cheese , softened
- 1 tablespoon fresh rosemary leaves (you can also use 1 teaspoon dried rosemary leaves)
- 2 cloves garlic , finely chopped
- fresh ground pepper , to taste
- 1 whole lemon , quartered
- 1/2 teaspoon salt
- Olive Oil
FOR THE VEGETABLES
- 3- pounds red potatoes , quartered
- 3 large carrots , cut into 2-inch chunks
- 1 large white onion , quartered
- 2 garlic cloves , minced
- salt and fresh ground pepper , to taste
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375.
- Wash and completely dry the whole chicken.
- Using the handle of a wooden spoon, carefully insert it underneath the skin, beginning at the neck. Slowly separate the skin from the meat without tearing through the skin. Set aside.
- In a small mixing bowl, combine cream cheese, rosemary, chopped garlic, and ground pepper; mix until creamy and combined.
- Using your fingers or a spoon, spread the cream cheese mixture under the skin, around the entire bird, out to the thighs and legs. I find it easier to spoon a large chunk of the cream cheese under the skin; then I use my fingers to spread it around by rubbing the chicken on top.
- Place slices of lemon inside the cavity and set aside.
- Butter a large baking dish with one tablespoon butter.
- Place potatoes, carrots, onoins and garlic in baking dish; toss with salt, pepper and olive oil.
- Place prepared chicken on top of veggies.
- Sprinkle salt over chicken and drizzle with a little bit of olive oil.
- Place in oven and bake for 1 hour.
- Remove from oven and carefully flip the entire bird.
- Bake for 20 to 30 minutes more, or until lightly browned.
- Remove from oven and let stand 15 minutes.
- Transfer veggies and chicken to a large serving dish; spoon juices over chicken.
- Serve.
Notes
RECIPE SOURCE: DIETHOOD
Nutrition
Calories: 376 kcal | Carbohydrates: 32 g | Protein: 19 g | Fat: 19 g | Saturated Fat: 6 g | Cholesterol: 75 mg | Sodium: 294 mg | Potassium: 1056 mg | Fiber: 4 g | Sugar: 4 g | Vitamin A: 4145 IU | Vitamin C: 25.9 mg | Calcium: 57 mg | Iron: 2.2 mg | Net Carbs: 28 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.