Main dishes

Family-Style Roasted Chicken Bake

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Family-Style Roasted Chicken Bake recipe

photo by:kraft

With just 5 ingredients and 15 minutes of prep, this roasted chicken bake may well become your go-to Sunday night dish.

time

prep:

15 min

total:

1 hr 5 min

servings

total:

4 servings

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What You Need

large carrots with tops, peeled

lb. new potatoes, halved

1/4

cup KRAFT Balsamic Vinaigrette Dressing, divided

small bone-in chicken breast halves (2 lb.)

Tbsp. KRAFT Grated Parmesan Cheese

Make It

HEAT oven to 400ºF.

CUT tops off carrots, leaving 1/2-inch-long stem at top of each. 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.

Kraft Kitchens Tips

Substitute

Prepare using chicken thighs or drumsticks.

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yummier

posted:4/21/2013

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:)

a cook

posted:3/19/2013

I was wondering how it would taste if I used raspberry balsamic vineg. dressing? Any ideas?

a cook

posted:3/17/2013

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.

jennacowell

posted:3/14/2013

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!

LeMegasaurus

posted:3/4/2013

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.)