Herb and Cheese-Stuffed Roast Chicken

120 6 servings, 1/6 recipe (132 g) each
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6 servings, 1/6 recipe (132 g) each

There are so many reasons to love roast chicken - here’s one more! This roast chicken recipe features a herb and garlic stuffing under the skin and a touch of lemon for added flavour. We’ve even taken care of the side dish - our Herb and Cheese-Stuffed Roast Chicken comes with oven-roasted potatoes!

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What You Need

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Make It

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  • Heat oven to 375ºF.
  • Mix cream cheese spread, rosemary, half the garlic and 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 not to tear the skin. Spoon cream cheese mixture under skin; use fingers to spread mixture out to thighs and legs. Place lemon halves in cavity of chicken. Place chicken in shallow pan. Brush with 2 Tbsp. oil.
  • Toss potatoes with remaining oil and garlic in separate pan. Bake chicken and potatoes 1-1/4 to 1-1/2 hours or until chicken is done (170º F), stirring potatoes every 30 min.
  • Transfer chicken to large serving dish, reserving juices in pan; cover. Let stand 10 min. Spoon potatoes around chicken. Skim fat from reserved juices in pan; discard fat. Spoon juices over chicken and potatoes.

Special Extra

Garnish with sprigs of additional fresh rosemary.


Substitute fresh thyme for the rosemary.


  • 6 servings, 1/6 recipe (132 g) each

Nutritional Information

Serving Size 6 servings, 1/6 recipe (132 g) each
Calories 630
% Daily Value
Total fat 29g
Saturated fat 9g
Cholesterol 135mg
Sodium 320mg
Carbohydrate 48g
Dietary fibre 6g
Sugars 7g
Protein 42g
Vitamin A 80 %DV
Vitamin C 25 %DV
Calcium 10 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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