Name: Roasted Garlic Chicken with Creamy Herb Seasoning
Prep time: 30 min
Total time: 2 h 15 min
Yield: 10 servings, 1/10 recipe (210 g) each
Ingredients: 8 cloves garlic , unpeeled, divided; 1/2 cup <i>Philadelphia</i> Light Cream Cheese Product; 1/2 tsp. ground black pepper; 2 Tbsp. chopped fresh rosemary , divided; 1 whole roasting chicken (4 lb./1.8 kg); 1 lemon , cut in half; 1/4 cup olive oil , divided; 1 whole garlic bulb; 1-1/2 lb. (675 g) fingerling potato es (about 10), cut in half; 3 Tbsp. <i>Kraft</i> 100% Parmesan Aged Grated Cheese

Make It

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Heat oven to 375ºF.
Peel, then mince 2 of the 8 garlic cloves; mix with cream cheese product, pepper and 1 Tbsp. rosemary until blended. Starting at neck of chicken, use handle of wooden spoon or fingers to carefully separate skin from meat of chicken breast, thighs and legs, being careful not to tear the skin. Spoon cream cheese mixture under skin; use fingers to evenly spread cream cheese mixture out to thighs and legs. Place lemon halves in breast cavity of chicken.
Place chicken, breast side up, in roasting pan sprayed with cooking spray. Reserve 2 Tbsp. oil for later use; brush chicken with remaining oil.
Peel and discard thin papery outer layers from whole garlic bulb, leaving skins of individual cloves intact. Cut 1/4-inch-thick slice off top of bulb; discard removed slice. Drizzle garlic with 1-1/2 tsp. of the reserved oil; place, cut side up, in pan next to chicken.
Toss potatoes and 6 remaining (unpeeled) garlic cloves with cheese and remaining reserved oil; place in pan next to chicken.
Bake 1-1/2 to 1-3/4 hours or until chicken is done (165ºF), stirring potatoes every 30 min.
Transfer chicken, whole garlic bulb, potatoes and roasted garlic cloves to platter. Spoon meat juices from pan over chicken and potatoes.

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Special Extra

Garnish with sprigs of additional fresh rosemary before serving.

Substitute

Substitute fresh thyme for the rosemary.

Keeping it Safe

The easiest way to ensure that cooked meat or poultry is done is to check the internal temperature. Using an accurate food thermometer will take away the guesswork. Simply insert the thermometer into the thickest part of the meat or poultry, avoiding any bones if present. For whole poultry, insert the thermometer into the thickest part of one of the thighs, again taking care to avoid any bones.

How to Serve the Roasted Garlic

Squeeze pulp from roasted whole garlic bulb and cloves into small bowl; mash, if desired, until smooth before serving with the chicken and potatoes.

Servings

10 servings, 1/10 recipe (210 g) each

Nutritional Information

Serving Size 10 servings, 1/10 recipe (210 g) each
AMOUNT PER SERVING
Calories	350

% Daily Value
Total fat	20g
Saturated fat	6g
Cholesterol	80mg
Sodium	170mg
Carbohydrate	15g
Dietary fibre	2g
Sugars	2g
Protein	26g

Vitamin A	6 %DV
Vitamin C	30 %DV
Calcium	6 %DV
Iron	15 %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.

Roasted Garlic Chicken with Creamy Herb Seasoning

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Special Extra

Substitute

Keeping it Safe

How to Serve the Roasted Garlic

Servings

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Nutritional Information

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