Rosemary-Roasted Chicken & Potatoes

• 175 g (3/4 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
• 2 tsp. dried rosemary leaves, divided
• 1 tsp. pepper, divided
• 1 whole chicken (3-1/2 lb./1.6 kg) Safeway 1 lb For $1.99 thru 02/09
• 6 Tbsp. Kraft Zesty Italian Dressing, divided
• 2 lb. (900 g) red potatoes (about 4), cut into 1-inch chunks King Sooper's 5 lb For $1.88 thru 02/09
• 6 slices bacon, cooked, crumbled Rite Aid 2 For $7.00 thru 02/06
• 2 green onions, sliced

1. Heat oven to 375F.
2. Mix cream cheese, 1 tsp.
3. rosemary and 1/2 tsp.
4. pepper.
5. 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 to not tear the skin.
6. Spoon cream cheese mixture under skin; use fingers to push and spread some of the chicken mixture out to thighs and legs.
7. Place chicken in shallow pan.
8. Brush with 2 Tbsp.
9. of the dressing.
10. Toss potatoes with remaining dressing, rosemary and pepper in separate 13x9-inch pan.
11. Bake chicken and potatoes 1 hour 15 min.
12. or until chicken is done (170 degrees F), stirring potatoes every 30 min.
13. Transfer chicken to large serving dish, reserving juices in pan.
14. Cover chicken; let stand 10 min.
15. Meanwhile, add bacon and onions to potatoes; mix lightly.
16. Spoon around chicken in dish.
17. Slice chicken.
18. Skim fat from chicken drippings in pan; discard.
19. Drizzle drippings over chicken and vegetables.

cream cheese, rosemary, pepper, chicken, italian dressing, bacon, green onions

Taken from www.kraftrecipes.com/recipes/rosemary-roasted-chicken-potatoes-107096.aspx (may not work)