Herb and Cheese-Stuffed Roast Chicken

• 175 g (about 3/4 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, softened
• 1 Tbsp. coarsely chopped fresh rosemary
• 4 cloves garlic, minced, divided
• 1/2 tsp. freshly ground black pepper
• 1 whole roasting chicken (3-1/2 lb./1.6 kg) Safeway 1 lb For $1.99 thru 02/09
• 1 lemon, halved Safeway 4 ct For $5.00 thru 02/09
• 1/4 cup olive oil, divided
• 2 large baking potatoes (1-1/2 lb./675 g), peeled, cut into chunks Safeway 2 pkg For $5.00 thru 02/09
• 2 large sweet potatoes (1-1/2 lb./675 g), peeled, cut into chunks

1. Heat oven to 375 degrees F.
2. Mix cream cheese spread, rosemary, half the garlic and pepper.
3. 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.
4. Spoon cream cheese mixture under skin; use fingers to spread mixture out to thighs and legs.
5. Place lemon halves in cavity of chicken.
6. Place chicken in shallow pan.
7. Brush with 2 Tbsp.
8. oil.
9. Toss potatoes with remaining oil and garlic in separate pan.
10. Bake chicken and potatoes 1-1/4 to 1-1/2 hours or until chicken is done (170 degrees F), stirring potatoes every 30 min.
11. Transfer chicken to large serving dish, reserving juices in pan; cover.
12. Let stand 10 min.
13. Spoon potatoes around chicken.
14. Skim fat from reserved juices in pan; discard fat.
15. Spoon juices over chicken and potatoes.

cream cheese, fresh rosemary, garlic, freshly ground black pepper, chicken, lemon, olive oil, baking potatoes, sweet potatoes

Taken from www.kraftrecipes.com/recipes/herb-cheese-stuffed-roast-chicken-137425.aspx (may not work)