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  1. Roasted Whole Chicken with Rosemary and Oranges

Roasted Whole Chicken with Rosemary and Oranges

02:00:00 12 servings, 1/12 recipe (122 g) each
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12 servings, 1/12 recipe (122 g) each

There are so many reasons to love roasted chicken. And here's one more! This roasted chicken recipe features PHILADELPHIA Whipped BOLD Cracked Pepper and Garlic Cream Cheese Product under the chicken skin for added flavour. Super moist, with a taste of orange and rosemary, this baked whole chicken is sure to be the become a new family favourite.

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What You Need

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Make It

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  • Heat oven to 375ºF.
  • Use handle of wooden spoon or your fingers to carefully separate skin from meat of chicken breast, thighs and legs, starting at neck of chicken and 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 chicken, breast side up, in roasting pan sprayed with cooking spray.
  • Squeeze juice from 1 orange into small bowl. Add dressing and Worcestershire sauce; mix well. Cut remaining (unpeeled) orange into 8 sections; place 2 sections in chicken breast cavity along with the garlic. Place remaining orange sections and rosemary sprigs in pan next to chicken.
  • Pour dressing mixture over chicken; sprinkle with pepper.
  • Bake 1-1/2 hours to 1 hour 45 min. or until chicken is done (165ºF).
  • Transfer chicken and orange sections in pan to platter. Remove and discard orange sections and garlic from chicken cavity. Spoon meat juices from pan over chicken.

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.


Substitute fresh thyme for the rosemary.

Easy Cleanup

Make cleanup a snap by lining the roasting pan with parchment before using as directed.


  • 12 servings, 1/12 recipe (122 g) each

Nutritional Information

Serving Size 12 servings, 1/12 recipe (122 g) each
Calories 220
% Daily Value
Total fat 13g
Saturated fat 3.5g
Cholesterol 65mg
Sodium 200mg
Carbohydrate 5g
Dietary fibre 1g
Sugars 3g
Protein 20g
Vitamin A 4 %DV
Vitamin C 20 %DV
Calcium 4 %DV
Iron 8 %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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