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Serves / Makes

Cooking Time:

< 90 min

Cooking Style:



1 whole chicken
Half a lemon, quartered
Half a red onion, quartered
3 sprigs rosemary

Cream cheese stuffing:
80 g LANCEWOOD® Medium Fat Plain Cream Cheese
5 ml crushed garlic
15 ml rosemary, chopped
400 g baby marrow, chopped
400 g baby potatoes
1 red onion, quartered
45 ml oil
Salt & freshly ground black pepper to taste


Preheat the oven to 180°C. Place the chicken in a roasting dish. Stuff the chicken with the lemon, red onion and rosemary and leave aside to make the stuffing.

Cream cheese stuffing: 
Place the cream cheese, garlic and rosemary in a bowl and combine well. Using your fingers, separate the chicken’s skin from the breast and push the cream cheese stuffing between the breast meat and skin.

Add the baby marrow, baby potatoes and red onion to the roasting pan and pour over the olive oil. Season well and roast for 60 – 90 minutes or until the chicken is cooked through and golden brown.

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Medium Fat Cream Cheese FSI

Medium Fat Cream Cheese FSI

Medium Fat Plain Cream Cheese

Medium Fat Plain Cream Cheese