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Tuesday, March 27, 2012

Rosemary Roasted Chicken and Potatoes

1 chicken (3 pounds)
6 oz. cream cheese
2 teaspoons dried rosemary, divided
6 tablespoons Italian salad dressing mix, divided
2 pounds red potatoes, chopped
green onions (about 2), chopped
6 carrots, sliced

Notes / Directions
Shake 1 Tlbs. flour in oven bag.

Mix cream cheese, 1 T. rosemary, and 1/2 t. pepper. Starting at heck of chicken, use handle or fingers to separate skin from meat of chicken. Don't tear. Spoon mixture under skin. Spread to butt and thighs and legs. Brush with 2 T. dressing.

Toss potatoes and carrots with remaining dressing, rosemary, and pepper in oven bag. Put the chicken in the bag and tie shut. Cut 6 slits 1/2 inch long in bag. Bake at 350 degrees 1 hour and 20 minutes or until chicken is done (180 degrees). Transfer chicken to serving dish, reserving juices. Let chicken stand 10 minutes. Sprinkle bacon bits (optional) and onions on top of vegetables.

I recommend adding carrots and cooking everything in a bag.

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