Go Back
+ servings
Roast Chicken Stuffed with Garlic and Rosemary Cream Cheese | www.diethood.com | Easy recipe for Roast Chicken stuffed with a delicious mixture of cream cheese, rosemary and garlic.

Roasted Chicken Recipe

Katerina | Diethood
Easy recipe for Roasted Chicken rubbed with a delicious mixture of cream cheese, rosemary, and garlic.
Servings : 6
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours


  • butter for baking dish
  • 4 pound whole chicken, dried with paper towels
  • 4 ounces cream cheese, softened
  • 1 tablespoon fresh rosemary leaves, you can also use 1 teaspoon dried rosemary leaves
  • 2 cloves garlic, finely chopped
  • freshly ground black pepper to taste
  • 1 whole lemon, quartered
  • ½ teaspoon salt
  • olive oil
  • 3 pounds small red potatoes, quartered
  • 3 large carrots, cut into 2-inch chunks
  • 1 large white onion, quartered
  • 2 cloves garlic, minced
  • salt and fresh ground black pepper, to taste
  • 1 tablespoon olive oil


  • Preheat oven to 375˚F.
  • Using paper towels, pat dry the whole chicken, inside and out.
  • 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 the chicken aside.
  • In a small mixing bowl, combine softened cream cheese, rosemary, chopped garlic, and 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, onions, and garlic in the baking dish; toss with salt, pepper, and olive oil.
  • Place the whole chicken on top of the veggies, breast-side up.
  • Sprinkle salt over the chicken and drizzle with a little bit of olive oil.
  • Place in oven and roast for 1 hour.
  • Remove from oven and carefully flip the entire bird.
  • Bake for 20 to 30 minutes more, or until lightly browned and cooked through. Chicken is cooked through when its internal temperature registers at 165˚F.
  • Remove from oven and transfer to a cutting board or plate; let stand 10 to 15 minutes.
  • Transfer veggies and chicken to a large serving dish; spoon juices over the chicken and serve.


  • You can use a wooden spoon handle to ease skin separation.
  • You can use different herbs, such as thyme or sage.
  • You can swap veggies to suit your preference.
  • Before prepping, allow the chicken to sit on the counter for about 15 minutes to ensure even cooking.
  • For that irresistible crisp skin, dry the chicken inside and out with a paper towel.
  • Amp up the flavor by salting the chicken on all sides.
  • Rest the bird before carving for a juicy finish.


Calories: 586 kcal | Carbohydrates: 44 g | Protein: 33 g | Fat: 31 g | Saturated Fat: 11 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 12 g | Trans Fat: 0.1 g | Cholesterol: 128 mg | Sodium: 422 mg | Potassium: 1493 mg | Fiber: 5 g | Sugar: 6 g | Vitamin A: 6498 IU | Vitamin C: 27 mg | Calcium: 79 mg | Iron: 3 mg | Net Carbs: 39 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.

Course: Dinner
Cuisine: American
Keyword: oven roasted chicken, roast chicken, roast chicken recipe, roasted chicken, roasted chicken recipe