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follow these easy steps

Lemon Roasted Tuscan Chicken Visual Preparation Steps

What You Need

  • 1 broiler-fryer chicken(3-1/2 lb.), cut up
  • 2 Tbsp. olive oil
  • 1 pouch (2 oz.) KRAFT Parmesan Seasoning Blend Hearty Tuscan Herbs
  • 6 slices OSCAR MAYER Bacon
  • 2 lb. Yukon gold potatoes (about 3 large), cut into 1-1/2-inch chunks
  • 1 red onion, cut into wedges
  • 1 Tbsp. tomato paste
  • 1 Tbsp. balsamic vinegar
  • 1/2 cup chicken broth
  • 1 lemon, sliced

Make It

  1. Heat oven to 400ºF. Brush chicken with oil; rub with seasoning blend.
  2. Cook bacon in large ovenproof skillet until crisp. Remove bacon from skillet, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels.
  3. Add potatoes and onions to drippings in skillet; cook on medium heat 5 to 10 min. or until lightly browned, stirring occasionally. Crumble bacon. Add to skillet with tomato paste, vinegar and broth; stir. Bring to boil, stirring occasionally. Add lemon slices; top with chicken.
  4. Bake 50 min. or until chicken is done (165ºF).

Kraft Kitchens Tips

Serving Suggestion
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
How to Safely Handle Raw Chicken
Always wash hands, preparation surfaces and utensils in hot, soapy water before and after contact with raw chicken. Dry hands and surfaces with a clean towel or paper towels. Take special care in washing worn cutting boards as there may be hard-to-clean grooves or cracks that can collect bacteria.
recipe id: K:61880v0:130435


total: 8 servings

nutritional info per serving

total fat
21 g
saturated fat
6 g
80 mg
340 mg
24 g
dietary fiber
4 g
2 g
28 g
vitamin a
6 %DV
vitamin c
30 %DV
10 %DV
15 %DV
recipe id: K:61880v0:130435
Kraft Lemon Roasted Tuscan Chicken Recipe
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