Skip to main navigation
Skip to site search
Skip to content
Skip to secondary navigation
What you need
1 large bunch (60g) continental parsley
1/4 cup (60ml) oil
1.8 kg free range chicken, neck removed
125g PHILADELPHIA Block Cream Cheese, softened
salt and pepper, to taste
1 cup (80g) fresh white breadcrumbs
1 small red onion, finely chopped
2 heads of garlic, cloves separated, unpeeled
2 tablespoons olive oil
1 teaspoon finely chopped thyme
How to make it
COMBINE ingredients in a food processor and process until smooth.
WASH and clean the cavity of the chicken. Pat dry inside and outside with paper towel.
COMBINE PHILLY, parsley pesto, salt and pepper in a bowl. Gently loosen the skin of the chicken away from the breast. Place half of the mixture under the breast. Add breadcrumbs, onion and egg to the remaining PHILLY mixture to make a stuffing. Place stuffing inside the cavity.
PLACE chicken in a large casserole dish. Arrange garlic cloves around the chicken, drizzle with olive oil and sprinkle with thyme. Cover tightly with foil or a lid.
BAKE at 160ºC for 1 hour. Remove foil and bake for a further 15 minutes until golden brown and cooked through.
Recipe or Meal Type
More recipes you will love
PHILLY Berry and Muesli Cups
PHILLY Banana Bread French Toast
Citrus and White Chocolate Cheesecake
Terms and Conditions