Crispy Roasted Chicken & Vegetables - Kraft Recipes Top
Comida Kraft
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Crispy Roasted Chicken & Vegetables

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Total Time

8 servings

Coating mix and high heat give this roasted chicken its crispy exterior. Serve with Brussels sprouts and sweet potatoes for the win.

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Toss vegetables with 1/4 cup dressing.
  • Coat chicken with coating mix as directed on package; place on center of foil-covered rimmed baking sheet. Surround with vegetables.
  • Bake 30 to 35 min. or until chicken is done (165ºF) and vegetables are caramelized, stirring vegetables after 20 min. Transfer chicken to plate; toss vegetables with remaining dressing. Serve chicken with vegetables.


Substitute 1 lb. trimmed fresh green beans or 2 chopped large green peppers for the Brussels sprouts.


  • 8 servings

Healthy Living

  • Low fat
  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1-1/2 Carb Choice

Diet Exchange

  • 1 Starch
  • 2 Vegetable
  • 3 Meat (L)
  • 1/2 Fat

Nutrition Bonus

Caramelized vegetables and crispy lean chicken are baked together for a delicious main dish that can help you eat well. And as a bonus, the Brussels sprouts are high in vitamin C and the sweet potato is an excellent source of vitamin A.

Nutritional Information

Serving Size 8 servings
Calories 280
Total fat 7g
Saturated fat 1g
Cholesterol 65mg
Sodium 470mg
Carbohydrate 27g
Dietary fiber 5g
Sugars 11g
Protein 28g
% Daily Value
Vitamin A 130 %DV
Vitamin C 60 %DV
Calcium 6 %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.

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