Roasted Spicy Chicken & Potatoes

• 6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 2 Tbsp. chopped fresh cilantro, divided
• 1 tsp. chipotle chile pepper powder, divided
• 1/2 tsp. lime zest
• 1 roasting chicken (3-1/2 lb.) Safeway 1 lb For $1.99 thru 02/09
• 6 Tbsp. KRAFT Zesty Lime Vinaigrette Dressing, divided
• 2 lb. red and white new potatoes, cut into 1-inch chunks
• 6 slices OSCAR MAYER Bacon, cooked, crumbled
• 2 green onions, sliced
• 2 fresh jalapeno peppers, seeded, thinly sliced

1. Heat oven to 375F.
2. Mix cream cheese, 1 Tbsp.
3. cilantro, 1/2 tsp.
4. chile powder and lime zest.
5. Starting at neck of chicken, use handle of wooden spoon or fingers to carefully separate skin from meat of the breast, thighs and legs of chicken, being careful to not tear the skin.
6. Spoon cream cheese mixture under skin; use fingers to push and spread some of the mixture out to thighs and legs.
7. Place chicken in shallow pan.
8. Brush with 2 Tbsp.
9. dressing.
10. Toss potatoes with remaining dressing, cilantro and chile powder in separate pan.
11. Bake chicken and potatoes 1-1/4 hours or until chicken is done (165 degrees F), stirring potatoes every 30 min.
12. Transfer chicken to large serving dish, reserving juices in pan.
13. Let chicken stand 10 min.
14. Meanwhile add bacon, onions and jalapeno peppers to potatoes; mix lightly.
15. Spoon around chicken in dish.
16. Skim fat from reserved chicken juices in pan; discard.
17. Spoon juices over chicken and potatoes.

philadelphia cream cheese, fresh cilantro, pepper powder, lime zest, chicken, zesty, red and, bacon, green onions, jalapeno peppers

Taken from www.kraftrecipes.com/recipes/roasted-spicy-chicken-potatoes-183355.aspx (may not work)