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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.

Roast Chicken Stuffed with Garlic and Rosemary Cream Cheese

Katerina | Diethood
Easy recipe for Roast Chicken stuffed with a delicious mixture of cream cheese, rosemary and garlic.
Servings : 8
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs

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.