Comida Kraft
Recipe Box

Baked Chicken Recipes

Prep Time
15
min.
Total Time
1
hr.
5
min.
Servings

4 servings

Throw together an incredibly tasty meal for everyone around the table with just 15 minutes of prep time when you make this brilliant Baked Chicken Recipe.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 400ºF.
  • Cut carrots diagonally in half, then cut thicker half of each carrot lengthwise in half; place in large bowl. Add potatoes and 2 Tbsp. dressing; toss to coat. Spread vegetables onto half of parchment-covered rimmed baking sheet.
  • Toss chicken with remaining dressing; place, skin sides up, on baking sheet with vegetables.
  • Bake 45 to 50 min. or until chicken is done (165ºF), turning vegetables after 30 min. Transfer chicken and vegetables to platter; top vegetables with cheese.

Substitute

Prepare using chicken thighs or drumsticks.

Servings

  • 4 servings

Healthy Living

Diabetes Center

  • Carb Choices: 2 Carb Choice

Diet Exchange

  • 1-1/2 Starch
  • 1 Vegetable
  • 4 Meat (L)
  • 1 Fat

Nutrition Bonus

Not only is this simple, yet classic, meal low in both calories and sodium, but as a bonus it's also rich in vitamin A from the colorful carrots.

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 380
Total fat 13g
Saturated fat 3.5g
Cholesterol 85mg
Sodium 360mg
Carbohydrate 31g
Dietary fiber 5g
Sugars 8g
Protein 34g
% Daily Value
Vitamin A 310 %DV
Vitamin C 25 %DV
Calcium 10 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from As I do with most recipes, I added a bit of my own taste and style. As I do with most recipes, I added a bit of my own taste and style. It turned out very yummy and will definitely make it again. This recipe was very easy to prepare but instead of using a bowl I tossed the veggies and then the chicken thighs in a gallon size ziplock plastic bag. No new potatoes on hand so I used russets cut into large chuncks and I had a zuchinni squash and a green chili in the fridge so I added those to the potatoes and carrots. The zuchinni was cut into one inch chuncks and I cut the green chili in half and then diagnally in about 1/2 inch pieces. I also added a bit of salt and pepper. MMMMMMMM this is way good:)
Date published: 2013-04-21
Rated 4 out of 5 by from I've been making my chicken like this for years, using either balsamic and Italian dressing,... I've been making my chicken like this for years, using either balsamic and Italian dressing, whichever I have on hand. I do add some sliced onion, and sprinkle on a little salt, some freshly ground black pepper, and lemon or lime juice for bit of tanginess. To save cleaning up extra dishes, I toss the vegetables with dressing right in a 9" x 13" baking dish, sprayed with cooking spray, then add the chicken (I use drumsticks and thighs) to the dish and pour a little dressing over the pieces. I also add some water to the pan, after it has baked for about 30 minutes, to create some basting pan juices. Those juices taste delicious spooned over the cooked chicken and vegetables when serving.
Date published: 2013-03-18
Rated 4 out of 5 by from I made this recipe and it was easy and great. I made this recipe and it was easy and great. Something different, which is what I was looking for. Next time I make it I am going to try do it with italian dressing to see which is better, but the balsamic was good, just looking to vary it up I did a recipe with italian dresssing last night and it turned out great with pork chops so just wondering how it would do with the chicken. Followed the recipe but added minced garlic in the tossing and salt and pepper. Yum!
Date published: 2013-03-14
Rated 4 out of 5 by from This was great! This was great! Even my picky husband loved it. I didn't have any balsamic vinaigrette, so I used Italian dressing and a big splash of balsamic vinegar, which I thought turned out really well. The carrots in particular were nice and sweet and browned... So good. (And though it doesn't mention any seasoning in the recipe, salt, pepper, and some garlic won't go amiss.)
Date published: 2013-03-05
Rated 4 out of 5 by from I added onions and put mine in cast iron skillets that I had just rubbed with oil. I added onions and put mine in cast iron skillets that I had just rubbed with oil. Very good meal, and we will have it again.
Date published: 2015-05-04
Rated 3 out of 5 by from This is okay, will make again. This is okay, will make again. We enjoy it just not good enough for favorite list
Date published: 2013-08-11
Rated 5 out of 5 by from
Date published: 2015-09-13
Rated 4 out of 5 by from
Date published: 2015-09-14
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