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Favorite Recipes: Rosemary Roasted Chicken and Potatoes

Recipe Author

Name: Penny S. (Pennygale)
Total Recipes: 6



Rosemary Roasted Chicken and Potatoes

Dish: Entrees
Dish Type: Other
Difficulty: 5 / 10
Prep Time:
Cook Time:

  • 6 oz - Philadelphia Cream Cheese, softened
  • 2 tsp - dreied rosemary leaves, divided
  • 1 tsp - black pepper, divided
  • 1 - whole roasting chicken (about 3.5 lbs)
  • 6 Tbsp - Italian Dressing
  • 2 lb - red potatoes, cut into 1-inch chunks
  • 6 slices - Bacon, crisply cooked, drained and crumbled
  • 2 - green onions, sliced

Preheat oven to 375 degrees. 

Mix cream cheese, 1 tsp or the rosemary and 1/2 tsp of the pepper.  Starting at the neck of the chicken, use handle of wooden spoon or fingers to carefully seperate the skin from meat of the breast, thighs and legs of the chicken, trying not to tear the skin. Spoon cream cheese mixture under skin; use fingers to push and spread some of the mixture out to thighs and legs.  Place chicken in shallow baking pan.  Brush with 2 Tbsp of the dressing.

Toss potatoes with the remaining 4 tbsp of dressing, remaining 1 tsp of rosemary and remaining 1/2 tsp of pepper in seperate 13x9-inch baking pan.  Bake chicken and potatoes 1 hour 15 minutes, or until chicken is cooked through, stirring potatoes every 30 minutes.

Transfer chicken to large serving dish, reserving juices in pan.  Let chicken stand 10 minutes before serving.  Meanwhile, add bacon and onions to potatoes; mix lightly.  Spoon around chicken in dish.  Spoon off and discard fat from reserved chicken juice in pan.  Serve chicken and potato mixture with reserved juices.


even if you tear the chicken skin, don't worry.  It will still be moist.

Member Comments

Leave a comment about this recipe...

Kate F. (katedansyng)
1/12/2008 1:55 PM ET
This sounds yummy, Can't wait to try it!
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