Garlic Chicken

Parsley Pesto

• 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
• 1 egg
• 2 heads of garlic, cloves separated, unpeeled
• 2 tablespoons olive oil
• 1 teaspoon finely chopped thyme

1. Parsley Pesto
2. COMBINE ingredients in a food processor and process until smooth.
3. WASH and clean the cavity of the chicken. Pat dry inside and outside with paper towel.
4. 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.
5. 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.
6. BAKE at 160ºC for 1 hour. Remove foil and bake for a further 15 minutes until golden brown and cooked through.