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Roasted Chicken 

Learn how to roast a chicken. Michele shows us great tricks for perfect results that are sure to impress!
prep time
15 min
time
2 hr 30 min
servings
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

  • USE fingers or end of wooden spoon to 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 hours or until chicken is done (165°F). Let stand 10 min. before serving. Meanwhile, remove and discard vegetables from chicken cavity.

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