Oven Roasted Chicken & Veggies - Kraft Recipes Top
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Oven Roasted Chicken & Veggies

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  • 1) Place chicken in large resealable plastic food storage bag or glass baking dish. Pour 1/2 cup salad dressing over chicken; seal bag or cover dish. Refrigerate 8 hours or overnight to marinate, turning once or twice.
  • 2) Preheat oven to 400 degrees. Remove chicken from marinade; discard marinade. Arrange chicken at 1 end in ungreased 15x10x1-in. baking pan. Place potatoes, onion and corn at other end in pan.
  • 3) Bake at 400 degrees for 20 minutes. Add zucchini and bell pepper. Sprinkle vegetables with salt and pepper. Bake an additional 40 minutes or until chicken is fork tender and juices run clear, stirring vegetables once during baking time. Before serving, drizzle chicken and vegetables with 3 tablespoons of dressing.

Special Equipment Needed


Roasted corn has a chewier texture than boiled corn. If you dislike the chewier texture, corn may be boiled separately and added to the roasted veggies just before serving.

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