Roasted Chicken with Rosemary and Garlic Cream Cheese

Roasted Chicken with Rosemary and Garlic Cream Cheese 

Ever attempted to make a whole chicken? Neither had I until recently. Now that I know how easy it is, I will be making one much more often. It does not take much time to make, and you have leftover chicken which can translate into other recipes throughout the week! 

Do not be intimidated of the chicken....make friends with it. 

Ingredients:

1 Whole Chicken

4 ounces of Cream Cheese

1 Tablespoon Fresh Rosemary Leaves

2 Cloves of Garlic- minced

Salt and Pepper

1 Whole Lemon- Quartered

Olive Oil

4 Large Carrots- Cut into chunks

1 Onion- Quartered

3 Stalks of Celery- sliced

2 Garlic Cloves- minced

STEP ONE: Preheat oven to 375 degrees. 

STEP TWO: We are going to separate the skin from the meat of the chicken. Take a wooden spoon and slowly insert it under the skin and separate it from the meat. Try not to tear. Also, do not worry if you do tear it....you are the one eating it, and it will still taste just as delicious. 

STEP THREE: In a small bowl, mix together the cream cheese, rosemary, 2 of the garlic cloves and pepper. The softer your cream cheese, the easier this will mix. 

STEP FOUR: Spread the cream cheese mixture into the space you created between the skin and the meat. Also, spread it all over the chicken on the outside. Again, the softer your cream cheese, the easier it will spread. My cream cheese was not very soft (lack of patience) so it was more of a polka-dot fashion, and it still tasted delicious! 

STEP FIVE: Put the lemon inside the cavity of the chicken. 

STEP SIX: Butter your baking dish. 

STEP SEVEN: Put your carrots, onion, celery and remaining garlic into the dish. Your chicken will sit on top of these veggies. 

STEP EIGHT: Sprinkle salt and drizzle a bit of olive oil over the chicken. 

STEP NINE: Bake for 1 hour.

STEP TEN: Flip the chicken and bake for 20 minutes more. 

ENJOY! 

Copy/Paste Instructions

Roasted Chicken with Rosemary and Garlic Cream Cheese 

Ingredients:
1 Whole Chicken
4 ounces of Cream Cheese
1 Tablespoon Fresh Rosemary Leaves
2 Cloves of Garlic- minced
Salt and Pepper
1 Whole Lemon- Quartered
Olive Oil

4 Large Carrots- Cut into chunks
1 Onion- Quartered
3 Stalks of Celery- sliced
2 Garlic Cloves- minced


STEP ONE: Preheat oven to 375 degrees.

STEP TWO:  Take a wooden spoon and slowly insert it under the skin and separate it from the meat.

STEP THREE: In a small bowl, mix together the cream cheese, rosemary, 2 of the garlic cloves and pepper.

STEP FOUR: Spread the cream cheese mixture into the space you created between the skin and the meat. Also, spread it all over the chicken on the outside.

STEP FIVE: Put the lemon inside the cavity of the chicken.

STEP SIX: Butter your baking dish.

STEP SEVEN: Put your carrots, onion, celery and remaining garlic into the dish. Your chicken will sit on top of these veggies.

STEP EIGHT: Sprinkle salt and drizzle a bit of olive oil over the chicken.

STEP NINE: Bake for 1 hour.

STEP TEN: Flip the chicken and bake for 20 minutes more.