HEAT oven to 375°F. Mix cream cheese, 1 tsp. rosemary and 1/2 tsp. pepper. Starting at neck of chicken, use handle of wooden spoon or fingers to carefully separate skin from meat of breast, thighs and legs being careful to not 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 pan. Brush with 2 Tbsp. of remaining dressing.

TOSS potatoes with remaining dressing, rosemary and pepper in separate 13x9-inch pan. Bake chicken and potatoes 1 hour 15 min. or until chicken is done (170ºF), stirring potatoes every 30 min.

TRANSFER chicken to large serving dish, reserving juices in pan. Let chicken stand 10 min. before serving. Meanwhile, add bacon and onions to potatoes; mix lightly. Spoon around chicken in dish. Spoon off and discard fat from reserved chicken juices in baking pan; drizzle juices evenly over sliced chicken and potato mixture.