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Roast Chicken Stuffed with Garlic and Rosemary Cream Cheese

12 12 12
WW Freestyle: 8
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time2 hrs
Easy recipe for Roast Chicken stuffed with a delicious mixture of cream cheese, rosemary and garlic.
Servings: 8
Calories: 376

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 Facts
Roast Chicken Stuffed with Garlic and Rosemary Cream Cheese
Amount Per Serving
Calories 376 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 6g30%
Cholesterol 75mg25%
Sodium 294mg12%
Potassium 1056mg30%
Carbohydrates 32g11%
Fiber 4g16%
Sugar 4g4%
Protein 19g38%
Vitamin A 4145IU83%
Vitamin C 25.9mg31%
Calcium 57mg6%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.