skip to main content
  1. Roasted Garlic Chicken with Creamy Herb Seasoning

Roasted Garlic Chicken with Creamy Herb Seasoning

02:15:00 10 servings, 1/10 recipe (210 g) each
Recipe By
0 0 Reviews
Prep Time
Total Time

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

There are so many reasons to love roasted chicken. And here's one more! This roasted chicken recipe features an herb and garlic-flavoured cream cheese spread under the chicken skin for added flavour. We've even taken care of the side dish - our Roasted Garlic Chicken with Creamy Herb Seasoning recipe also includes oven-roasted potatoes.

Read MoreRead Less

What You Need

Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • 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.

Special Extra

Garnish with sprigs of additional fresh rosemary before serving.


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.


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

Nutritional Information

Serving Size 10 servings, 1/10 recipe (210 g) each
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.

Ratings & Reviews

Rate this Recipe

Leave a Review