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Roasted Chicken

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This mouthwatering roast chicken is oh so easy to make, ensuring that even the novice cook will win raves from family and friends alike.
time
prep:
15 min
total:
2 hr 30 min
servings
total:
12 servings
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posted:
12/19/2006
We enjoyed this recipe
posted:
10/25/2006
i loved the taste of the chicken after it baked. this was my first attempt at making a whole chicken and it came out wonderfully.
posted:
9/28/2006
I love this chicken. It was great. I did not stuff the chicken with the vegetables, instead I placed them around the pan and dripped the sauce over them throughout cooking. I also pierce the chicken a little in various spots so the sauce will flow inside the meat. It was juicy and tender!
posted:
9/20/2006
AWESOME!!!!!!!!!!!! My Husband LOVED this chicken! After it was cooked, we used some of the sauce in the pan as Au Jus to dip the chicken in. Will definately be making this again. My only complaint was the veggies in the chicken were still too crunchy like they didn't get cooked enough. Your best bet is to surround the chicken with the veggies, instead of stuffing it with them.
posted:
9/20/2006
This one was ok. I think it should have been marinated instead of brushing the dressing on. So the next time I make it I'm going to marinate it for 2 - 4 hours so the flavor of the dressing really stands out.
posted:
9/18/2006
This is one of my favorite kraft recipes! Almost any side dish accompanies this well. My husband and I almost eat the entire chicken in one day! It's that good!
posted:
8/15/2006
It was so tasty! I put foil over it toward the end because it was getting a little burnt.
posted:
6/28/2006
This was a good chicken! although the skin tore...it was delicious, i served it with mashed potatoes and green beans.
posted:
3/10/2006
I love balsamic vinagrette dressing, so I love this. I used carrots and sweet onion and a different brand of dressing..it DID smell awesome cooking. But the big surprise was the gravy. Wasn't sure how a balsamic vinagrette dressing gravy was going to come out. Made it the same way I would regular gravy, except I added about 1/2 C chardonnay to the finished gravy mix and about a tblsp of salt or salt to taste. Very good.
posted:
3/1/2006
this recipe was so juicy I made it with the asparagus recipe for Kraft and the cheddar bay biscuits. It was a hit with my picky family
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