I am not sure if I have explained what we do on Sunday nights...so, here it goes. On Sundays there are 3 (sometimes 4) of us that get together for dinner. We call them "Sunday Family Dinners". We alternate houses and each person cooks something for all the others. I LOVE these days. I look forward to them throughout the week because we all get together and relax. It all started last summer when we were BBQing outside. When it started to get cold we decided to just take it inside. I know we are all ready for BBQ season again though! This is what I made last night... (this pic is off the website! Although, mine was quite similar to this!)
Rosemary-Roasted Chicken and Potatoes
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 tsp. dried rosemary leaves, divided
1 whole roasting chicken (3-1/2 lb.)
6 Tbsp. KRAFT Zesty Italian Dressing, divided
2 lb. red potatoes (about 5), cut into 1-inch chunks
6 slices OSCAR MAYER Bacon, crisply cooked, crumbled
2 green onions, sliced
HEAT oven to 375°F. Mix cream cheese, 1 tsp. rosemary and 1/2 tsp. pepper. 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. Spoon cream cheese mixture under skin; use fingers to push and spread some of the mixture out to thighs and legs. Place chicken in shallow baking pan. Brush with 2 Tbsp. dressing.
TOSS potatoes with remaining dressing, rosemary and pepper in separate pan. Bake chicken and potatoes 1-1/4 hours or until chicken is done (165ºF), stirring potatoes every 30 min.
TRANSFER chicken to large serving dish, reserving juices in pan. Let chicken stand 10 min. Meanwhile, add bacon and onions to potatoes; mix lightly. Spoon around chicken in dish. Skim fat from reserved chicken juices in pan; discard. Spoon juices over chicken and potatoes.
