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Preparation time
20 minutes
Total time:
1 hour 50 minutes
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Ingredients
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250 g (1 package) cream cheese
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125 mL (½ cup) fresh parsley
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4 mL (¾ tsp.) pure vanilla extract
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To taste, salt
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1 whole chicken, about 2 kg (4½ lb.)
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Directions
- Preheat oven to 190°C (375°F).
- Soften cream cheese for 30 seconds in the microwave.
- Mix together softened cream cheese, parsley, and vanilla extract in a bowl. Season with salt to taste.
- Place the chicken on a cutting board and gently slide your fingers under the skin to detach it from flesh, including the thighs. In places that are more difficult to reach, make a small incision as needed.
- Place spoonfuls of cheese mixture under skin, slide and spread it out by rubbing the outside of the skin.
- Transfer chicken to a roasting pan, uncovered.
- Bake about 90 minutes, or until meat thermometer indicates internal temperature of 82°C (180°F).
- Serve with basmati rice and almonds, and with roasted root vegetables.
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