Roast Chicken with Creamy Herb Seasoning

• 1.5 kg whole chicken
• 1 cup chopped flat leaf parsley
• 1/2 cup chopped mint
• 1/4 cup chopped rosemary
• 4 cloves garlic, chopped
• 1 lemon, rind finely grated and lemon cut in half Safeway 4 ct For $5.00 thru 02/09
• salt and pepper, to taste
• 125 g PHILADELPHIA Light Cream Cheese, softened
• 2 teaspoons olive oil
• salt flakes and pepper, to taste
• Roasted vegetables, to serve Target 2 lb For $3.00 thru 02/06

1. WASH the chicken under running water and pat dry with a paper towel.
2. Lift the skin away from the breast meat to form a pocket underneath the skin.
3. COMBINE the herbs, garlic, lemon rind, seasonings and PHILLY.
4. Carefully spread the mixture under the skin of the chicken to evenly cover the breast meat.
5. Place lemon halves into cavity of the chicken and truss with string.
6. RUB the chicken with oil and sprinkle with salt flakes.
7. Bake in a moderate oven 180 degrees C, basting occasionally with pan juices for 1 1/41 1/2 hours or until juices run clear when tested.
8. Slice chicken and place on serving plates, serve with roasted vegetables and pan juices.
9. Serve immediately.
10. HANDY TIP: Chicken is cooked if juices run clear when a skewer is inserted in thickest part of the thigh.
11. Blood in the juices indicates further cooking is required.

chicken, flat leaf parsley, mint, rosemary, garlic, lemon, salt, cream cheese, olive oil, salt, vegetables

Taken from www.kraftrecipes.com/recipes/roast-chicken-creamy-herb-seasoning-127911.aspx (may not work)