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Roasted Chicken

Prep Time:
10 min

Total Time:
2 hr 40 min

Makes:
12 servings

What You Need

1 roasting chicken (6 lb.)

1 bottle (8 oz.) KRAFT Balsamic Vinaigrette Dressing, divided

1 lb. carrots, cut into chunks

4 stalks celery, cut into chunks

Make It

HEAT oven to 350°F. Wash and pat chicken dry with paper towels. Using fingers or end of wooden spoon, separate skin from meat on both sides of chicken, being careful not to tear the skin.

BRUSH bottom of chicken with 1/4 cup dressing. Tuck wings under chicken; place, breast-side up, on rack in roasting pan. Brush or pour 1/2 cup of the remaining dressing under the skin and on outside surface of chicken. Combine carrots, celery and remaining dressing; spoon into chicken cavity.

BAKE 1-1/2 to 2-1/2 hours or until chicken is done (165°F). Let stand 10 min. before serving. Meanwhile, remove and discard vegetables from chicken cavity.

Kraft Kitchens Tips

Serving Suggestion

Serve this flavorful chicken with a crisp, mixed green salad tossed with your favorite KRAFT Dressing and warm, whole wheat rolls.

Cooking Know-How

Tucking the wings under the chicken prevents the tips from burning and helps balance the chicken better during cooking.

Cooking Know-How

The general rule for roasting a chicken is to bake the chicken at 350°F for 20 min. per pound. When testing for doneness, insert a meat thermometer into the thickest part of one of the thighs, being careful to not let the thermometer touch the bone.

K:45214v0 :74515

(98)

Rated

by a cook on 11/15/2008
" Looks good but I have a question, why do I need to disgard the vegetables after the chicken is done cooking? I think the vegetables would be a good side dish. "