Greek-Style Lemon Roast Chicken recipe

What You Need

1

whole roasting chicken (3-1/2 lb.)

1

lemon, washed, halved

1/2

cup KRAFT Greek Vinaigrette Dressing

Make It

HEAT oven to 350°F.

PLACE chicken in 13x9-inch baking dish.

SQUEEZE juice from lemon into small bowl; place squeezed halves in chicken cavity. Mix dressing with juice; drizzle over chicken.

BAKE 1-1/2 hours or until chicken is done (165°F), basting occasionally with pan juices.

Kraft Kitchens Tips

Serving Suggestion

Serve with a mixed green salad and whole wheat roll.

Variation

Prepare using 4 boneless skinless chicken breasts (2 lb.). Cut each breast crosswise in half; place in shallow baking dish. Prepare dressing mixture as directed; drizzle over chicken. Discard squeezed lemon halves. Bake chicken 45 to 55 min. or until done (165°F), turning occasionally. Makes 8 servings.

Cooking Know-How

To get more juice from citrus fruits, microwave them on HIGH 30 sec. before squeezing.

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hainleys

posted:10/25/2011

My FAVORITE way to cook Chicken. Tasty. Juicy. Perfect recipe. Let's hope Kraft doesn't stop making Green Vinegrette any time soon!!

ilomdlo8505

posted:4/10/2011

Pretty good, not as great as the reviews I read made it seem. Maybe next time i'll add more lemon.

a cook

posted:3/31/2011

My family loved it and we had not leftover even my picky kids loved it!

shirar98

posted:3/7/2011

Very easy to put together! The chicken is so very moist, even the breast meat! Everyone I have ever made this for loves it. Very highly recommended!!!

shirklf2721

posted:2/7/2011

Extremely fast and easy meal. My family loves greek-style chicken and everybody was delighted with this recipe. I will definitely make this recipe again.

a cook

posted:1/28/2011

Very flavorful, very tangy. My entire family loved it... there was none left when we finished dinner.

elester03

posted:1/28/2011

You can't get any easier than this. The whole house smelled wonderful while this was cooking. Very tender and moist!

donicamcastro

posted:1/19/2011

I love the original! but I also made it again with italian dressing instead of greek and added a srpig of rosemary, thyme, and sage inside with the squeezed lemon to add some aromatics.

a cook

posted:12/4/2010

This was a easy recipe. Marinated in fridge for a few hours before cooking. Added a little bit of water to the pan when cooking. When cooked I carved chicken and had the pieces marinate in the drippping for extra flavor. Hubby enjoyed and my picky children had second helpings.

karen-rn01

posted:11/22/2010

Easy....and EXCELLENT!