Prep 15minute(s)
Ready In 130minute(s)
Serves 4
Ingredients
- 1.5 kg whole chicken,
- 1 cup flat leaf parsley leaves, chopped
- 1/2 cup mint leaves, chopped
- 1/4 cup rosemary leaves, chopped
- 1 lemon, rind finely grated and lemon cut in half
- 4 cloves garlic, chopped
- Salt and pepper, to taste
- 125g block PHILADELPHIA Light Cream Cheese, softened
- 2 teaspoons olive oil
- Salt flakes and pepper
- Roasted vegetables, for serving
Instructions
- WASH the chicken under running water and pat dry with paper towel. Lift the skin away from the breast meat to form a pocket underneath the skin.
- COMBINE the herbs, lemon rind, garlic, salt and pepper. Stir into the PHILLY and mix well. Carefully spread the mixture under the skin of the chicken to evenly cover the breast meat. Place the halved lemon into the cavity of the chicken and truss with string.
- RUB the chicken with oil and sprinkle with salt flakes and pepper. Bake in a moderate oven 180ºC for 1¼ - 1½ hours or until juices run clear. Baste occasionally with pan juices. Slice chicken and serve with roasted vegetables and pan juices. Serve immediately.
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